All that remains of the former farmstead are the old stone vaults, yet the land and its produce are at the centre of this establishment. Chef Collignon hunts out top-notch ingredients that he deftly crafts into appetising, primarily French classics. Don’t miss the house foie gras and its pageant of fresh, unctuous garnishes. The trout, straight from the aquarium on the terrace, is another house speciality. Authentic generosity.