Awarded the title of "Meilleur Ouvrier de France" in 2011, the chef's culinary technique cannot be faulted, nor can his feeling for his ingredients. Combinations of textures and flavours, ingredients from near and far, judicious use of vegetables from the kitchen garden. This 19C inn also has inviting, cosy guestrooms with private terraces overlooking the pond.
- MICHELIN guide inspectors
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