Honest, indulgent fare in harmony with the seasons set the scene in this gregarious bistro bang in the heart of the village. Chef Gaëtan Sioly conjures up recipes that showcase textbook technique and fresh ingredients: pissaladière on house-made focaccia piled with confit onions, anchovies and Kalamata olives; tartare of line-caught tuna, crunchy fennel and lemon paste; warm cherry clafoutis with almond milk ice cream. A buzzy vibe paired with a wine list rich in independent winegrowers, savvily curated by the establishment’s founder, Romain Billard. The epitome of a cheerful village eatery.