La Treille  

It already feels good to sit on the lovely square where the tables are dressed under the arbor in summer, stewed dishes from Pascal Barbaux flowing from the kitchen. It's a friendly village restaurant serving tasty and straightforward meals. Country terrine with dried fruit or a pumpkin velouté and creamed spiced zucchini, followed by roasted pork with coarse salt and crushed potatoes with chorizo petals. To finish a mango-coconut orange mousse, and we toast the smiling service and modest tabs with a glass from the cellar. Not a big choice there, but well selected and - why complicate things when you're preparing the simple and the good?