Hotel De La Poste

Settle at your table in this bright, modern interior and experience the talent of Thierry Chouin. This Breton chef may have a particular penchant for fish - based fare, but that doesn't mean he snubs lamb and potatoes. He fetes the ingredients with nicely turned - out dishes, each a lovely homage to tradition.

This chef, originally from Vietnam, meticulously prepares inventive and instinctive cuisine that is constantly evolving. The single multi-course set menu allies local produce and exotic touches in dishes that are colourful and fragrant. With its exposed beams and hardwood floors, the traditional interior opens onto a veranda that leads onto a pleasant terrace overlooking an imposing metal statue of a rearing horse.

In the heart of the village, these converted 16C stables have retained their carved stone vaults and period mangers, which are attractively lit. Since May 2024, Argentinian Ivan Labrador and his wife in the dining room roll out a menu mixing local ingredients with South American tweaks: Burgundy-style empanada; saddle of rabbit stuffed with tarragon, fennel and radish.