An appealing restaurant proposing food that is simple yet exacting: gazpacho of tomato, white peach and sheep's-milk Tomme cheese; mullet caught locally, ratatouille of vegetables from the surrounding hills and black rice; fontainebleau made with sheep's-milk yoghurt, wild blackberries and greengages. Hand-picked local suppliers, the occasional nod to the Mediterranean, good 100% natural wines, with recommendations from the owner, an attractive "vintage bistro" interior: this place has everything going for it.