Le Petit Bedon  

The brave Petit Bedon, after several years of chefs passing through at high speed, has recovered its bearings. Francine remains to give good counsel on the regional wine card and José Maia has returned to the kitchen. The renewal doesn't upset either the cosy setting or the traditional cuisine. Marinated rabbit pate in pastry crust with fennel wood and juniper leaves; rouget filet with scales, matelote sauce with white lentil ragout; tete-de-veau in pot-au-feu; quince and hazelnut tarte... are good demonstrations of regional cooking with a taste of yesteryear. Menus change each week; two new lunch formulas at 12 and 15 Euros; warm welcome. Rejuvenated but faithful to itself, the Petit Bedon celebrates a serene 40th this year.