An excellent time is to be had at this restaurant housed in a converted vaulted stable. Dating from the 16C, it is full of character, its iron and stone features blending harmoniously. After many years spent in Bora Bora, Virginie Blampoix and Sébastien Corniau returned to France to continue their culinary adventure. Chef Corniau stylishly fetes noble produce (scallops fished by divers, for example) in perfectly cooked dishes with well-balanced flavours. The food is generous, and the prices quite reasonable. Unsurprisingly, the formule is an attractive option and the restaurant is often fully booked (remember to reserve!). Three well-kept guestrooms available.