LEMONNIER

Self-taught, Eric Martin began his career in the kitchens of the famous neighbouring castle before investing and renovating this village house now made of stone, glass and steel, and extended by a Victorian verandah. Tristan, the largely foreign-trained son, does much more than just assist Dad. The cuisine is magnificent, without too much sophistication and has fun mixing sea and land, oysters with pig's trotters. The chef is first and foremost a craftsman, who also makes his own bread and butter. A very high-flying table.