Augustin Guibert aka Guss, a chef with an impeccable track record, is going solo with this contemporary restaurant set at the foot of a beautiful 19C stone building. This inventive cook impresses with his substantial technical prowess, which allows him to play with flavours and textures, as he does with his violetta aubergine, roasted then glazed with honey and satay, potato fritters, hollandaise sauce with caramelised onions. Without fail, the arrival of the delicious dishes bursting with colour puts a smile on your face. Congratulations, too, for showcasing the finest local produce, most notably the vegetables.