In the heart of Buellas village, chef Christophe Favre dishes up a modern score tinged with a carefully considered creative spin. Favre provides you with a no-choice, single set menu that features one or several seasonal veggies or fruits and which changes fortnightly. For example, turnips may be crafted into a light frothy mousseline, roasted in butter, creamy or confit (without forgetting the dessert of golden turnips), and then flanked by perfectly cooked premium produce (seabass, Charolais beef, oranges from Nice). The lobster menu is available almost all year round on request; the bistro section of the Auberge is more traditional. Lovely friendly vibe.