Tucked away at the foot of the castle, this beautiful tuffeau-stone house unveils charming dining rooms (parquet floors, exposed rafters and bare stone walls), furnished in a contemporary vein. Chef Anthony Vaillant crafts food in the zeitgeist, jazzed up with a scattering of creative and globetrotting touches: 65°C soft-boiled egg, shortbread perfumed with Indonesian vanilla and hollandaise sauce; lacquered duck breast in a sesame and wasabi crust with a gutsy jus; hot, coffee-laced soufflé and pineapple sorbet. Alfresco dining on one of the peaceful pretty patios is very pleasant when the weather is fine.