Deep in the picturesque village of Lucinges, chef Benjamin Breton crafts modern, subtly creative cuisine in the form of a monthly single set menu. The cherry-picked ingredients are locally sourced, give or take a few high-flying exceptions. Vegetables top the bill with beautifully contrasting flavours and sublime sauces, as the chef’s consummate technique elevates ingredients like ikejime lake trout or line-caught sea bass with green asparagus, wild garlic and caviar. The focal point of the bright, contemporary interior is the glazed wine cellar, which showcases unusual natural and organic wines.