Au Pied de la Béalière

The poultry, calves and ewes that are reared on the family farm are the starting point for this pleasant, hard-working young chef, who has energy to spare. Fresh and appetising dishes served in an informal and friendly ambience. Quite delightful!

L’Aubépine has been flourishing for a decade now in the capable hands of Manuel Raya Moreno, former research scientist turned chef. In his town centre HQ, he rolls out a modern, local, seasonal lineup with an eye on market availability and short supply chains. Concise appetising lunchtime menu; surprise menu in the evening. Distinctive, deftly crafted signature cuisine by a talented chef who believes in what he’s doing.

This restaurant installed in a former silk - throwing factory is run by a young couple – he in the kitchen, she front of house. They propose contemporary cuisine, aiming to keep supply channels short and respecting local produce, trout, chestnuts, fruits etc. In summer, get a table in the shade of the lime trees.

With its rustic atmosphere and whitewashed walls, this village restaurant opposite the church is a real hub of activity complete with a bar and wine cellar. Clément Guernalec, formerly of Septime, serves modern, plant-forward cuisine in a mystery-menu format. Highlights include white asparagus with taramasalata and Meyer lemon, or beef tartare with pimentón de la Vera sabayon. Spices and chilli elevate dishes built on classic foundations. An unpretentious dining experience, complemented by a carefully curated selection of wines.

Sitting in the vaulted room with exposed stones, looking onto the ruins of the former Benedictine convent, you can enjoy food that places the onus on quality ingredients. The dishes are generous, delicious, flavoursome and original. A friendly and pleasant place, opened by a young couple in 2011.

Dressed stone vaulting and designer furniture set the stage in this converted water mill. The chef rolls out a seven-course set menu dotted with classical nods and globetrotting inspirations: Thai carrot soup, shrimp and buckwheat; escalopes of pork with mashed potatoes; confit apple and chocolate mousse.