Chambres d'hôtes du Parc d'Espagne

In an attractive building of honey-coloured Bordeaux stone, the young chef, who earned his stripes at Ursus in Tignes, Le Quatrième Mur and Le Logis de la Cadène, serves up his precise and creative bistronomy cuisine. Front of house, in the pared-back, refined setting with a veranda extension and garden, the chef's partner extends a warm welcome. The lunch set menu gives you two options; in the evening, choose between two set menus (without options). We particularly loved the pumpkin accompaniments to the ocean perch fillet: butternut squash risotto, creamy mousseline, cubes of Jack Be Little,