Opposite the rugby stadium and the village market hall, a converted stone forge accommodates this restaurant run by partners Amélie Darvas and Bérangère Bouton. Wood panelling and green seats, a pink ceiling, mobile chandeliers, and round tables with a faux-chestnut finish lead to an open kitchen to the rear and a large picture window overlooking the lane. The chef, who tends a kitchen garden just outside the village, sticks to local and seasonal produce. Her passion for cooking is undiminished, backed by undeniable technical skill. Potato mousseline with amaretto, raw cocoa and almonds; line-caught bluefin tuna from Le Grau-du-Roi, lemon-scented fennel, beurre noisette infused with garden verbena, toasted pumpkin seeds; cherry-jam sorbet, brown and golden linseed tuiles. A single, ever-changing set menu, available for lunch and dinner.