This quaint historic village is the lair of a self-taught couple, who sources their organic ingredients entirely locally thus enabling them to develop close ties with the producers in person. The gutsy result demonstrates a weakness for veggies and fermentation illustrated by vegetarian black pudding paired with confit of apple and black garlic, although the menu does feature a sprinkling of meat and fish dishes. The chef, who practised law before he fell in love with cooking, rustles up heroically wondrous food such as barbecued breast of guinea fowl, roast courgettes and aubergines, scrumptious aïoli and peach-pepper pickles for a final spicy kick. A delightful patio shaded by linden trees in fine weather and swish, slick service.