Au Diapason Chambres d'hôtes montagne

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 restaurant, a former mill, stands at the foot of the village’s iconic pointed rock formation. It serves fish and seafood specialities (bouillabaisse to order). The interior sports a modern vibe, offset by an old mill wheel that adds a characterful note to the décor.

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.