A former stable whose rustic cachet is enhanced by beams, a fireplace and exposed brick walls. In the kitchen, the chef often draws inspiration from his travels, but always returns to certain classics, such as duck foie gras terrine or sautéed veal sweetbreads. The porchetta-style stuffed Burgundy rabbit and cromesquis made an impression. Have a home-made ice cream on the pleasant summer terrace, which only adds to the charm of this place.