L'Oustaou  

In the heart of the village, this rustic restaurant with a terrace on the plaza holds on to reliable recipes brought by Mathieu Cassin. He presents an elevated cuisine cognizant of the past (pieds et paquets, quail, and boar daube, of course). The repertoir seems immutable but well polished, as evidenced by crunchy langoustines with basil and vegetables confit with olive oil; roasted Saint-Jacques and hot foie gras with baby artichokes; Charolais filet with pureed cèpes and sauce; lovely local cheeses; roasted pear with blueberries and lime sorbet. Provence dominates the eclectic wine cellar. Cocottes, stews, and good quality-price ratio make this Oustaou one of the sure village stops in the high country.