Le Moulin à Huile  

Robert Bardot moved to this old oil mill in 1996. Former chef to the highest members of the political class since De Gaulle, he wandered through Japan, Morocco, Réunion, and the USA before landing here, and his cuisine remembers his voyages well. Prawns in pesto minestrone, sliced Parmeson and pearled barley; saint-pierre with citronella, green melon, cucumber, grilled cuttlefish, spinach sprouts with spicy sauce.... Flavors in full sail, meticulous cooking times, irreproachable presentation. For dessert, house-made candies. All is served with dignity in the 12th-century vaulted dining room or on the veranda opening onto the terrace and the river. The weekday lunch menu provides an opportunity to access the chef at smaller tabs, but the other prices are those of high gastronomy, and with wine you're in "special occasion" territory.