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It feels as if time has come to a standstill at this family-run inn – and that is meant in the best possible way! Now in his 70s, chef Guy Jullien cooks up a delightful culinary offering that is sure to win over confirmed traditionalists: foie gras flan and cream of truffle soup, fattened Bresse chicken with truffles, roast rack of lamb with thyme, vanilla-raspberry ice cream vacherin… not to mention the simply irresistible truffle set menus. This is food in a classical vein that is as tasty as it is hearty, to be savoured peacefully in the shade of the trees in fine weather. The wines also hit the spot: the impressive cellar contains many treasures from the region. A real gem!