"Young chef Rémi Genot has come back to his roots in this famous wine-growing village, after a glittering career in the region. He pays homage to local producers and showcases the fine cuts of meat prepared by his father in the neighbouring butchery. As comfortable working with vegetables as with fish and meat, he creates meticulous dishes that are replete with colour and character. He is also skilled at juxtaposing different textures, in dishes such as white asparagus tartlet with mandarin and taggiasca olives; Quercy lamb cooked three ways, black garlic jus and a medley of carrots. Needless to say, the superb wine list revolves around Burgundy." - Michelin Inspector