Autour d'un Cep
"A new chef and a change of tone for this small place established some time between the 15C and 16C, halfway between the cathedral and the Maine. Nowadays chef Thony Pohu creates cuisine that is more in tune with the zeitgeist and the seasons, favouring vegetable-only dishes as starters. And there is still a fine selection of wines – available by the glass – sourced from local wine-makers." - Michelin Inspector
