Set within a vast wine estate founded in 1690, this restaurant is ensconced in a meticulously restored old barn. Behind the stone façade, the warmth of old materials and high wooden beams meets with more contemporary touches: a black wall, an open kitchen with state-of-the-art equipment, comfortable furniture, and large windows overlooking the vineyards and surrounding countryside. In the kitchen, the chef cooks up exquisite dishes based on impeccable-quality premium ingredients. Breton langoustine is served alongside pearly-fleshed ikejime John Dory, accompanied by sorrel and a carrot jus infused with Quercy saffron; Occitan veal is served with a pissaladière condiment and deliciously crafted artichokes. The marriages of flavours are perfectly balanced, the jus are intense and, in each dish, the main ingredient is treated with precision to retain all of its individual character.