The reins of this former hunting lodge (1886) have passed down the Guibet family to Guillaume, who is following in his father's footsteps. His clever and creative cooking looks to the seasons, sometimes draws on Asian traditions (not surprising, since he worked at Japanese restaurant Kei, in Paris), and never fails to impress. One fine ingredient after another is prepared with skill and finesse, as in the tuna belly and delicately layered daikon, or the morels, poultry jus, wild garlic risotto and bacon sabayon. The same dynamism is apparent in the decor, with its elegant wood, leather and metal fittings.