A poetic name – an order of flowering plants – for this lovely restaurant done out in a sober mountain style. The chef's meticulous, precise cooking showcases his favourite ingredients: barbecued langoustines, cauliflower, samphire and saffron bisque; turbot cooked on the bone, white asparagus and morel mushrooms, cockle cream… Service with a smile, and pleasant guestrooms as a base for exploring the Vercors.