Jean-Luc Brendel is the culinary force behind this Michelin-starred venture. A 16th-century house given a slinky, scarlet-walled makeover is the backdrop for specialities made with herbs and little-heard-of vegetables from the restaurant's medieval garden. The menu swings with the seasons from asparagus to truffles, and dishes sing with intense, natural flavours – prepared with care, served creatively.