This restaurant is all about the mountains: from the journey towards the summits to reach this historical farm with its panoramic terrace, fireplace and creaking floorboards, down to the food. Herbs, flowers and aromatic plants are the leitmotif in this inspired, vegetable-forward cuisine that scrupulously follows the seasons, with consideration for the landscapes and those who work the land. Shining examples include beetroot confit, seed praline, red berries; rye noodles with king oyster mushrooms and aubergine. Carefully curated wine list, and the option to devise your own non-alcoholic plant-based drink.