In front of an elegant 19C freestone building, the terrace laid out on a balcony looks onto the Dordogne valley. Inside, herringbone hardwood flooring, immaculate white walls, delicate mouldings and green or beige velvet seats make for a refined setting that is both chic and cosy. The chef, a keen traveller, turns his hand to two types of cuisine: brasserie style at lunchtime and fine dining in the evening. He only uses top-notch produce, which he cooks to perfection. Some of his dishes are infused with subtle Asian notes, for instance his lemongrass prawn bisque.