This place is named after the trough laid with straw that still decorates the pared-back rustic-style dining room. Chef Quentin Pierre, who has an impressive CV to his name, loves nature and spares no effort in bringing local producers into the mix (with produce such as trout from Saint-Mihiel, pork from Vilotte-sur-Aire, Bagnoli truffles from Bislée). His cuisine is seasonal, fresh and simple. The tasting menu incorporates more premium ingredients (foie gras, pike-perch, sweetbreads).