Set within a vast wine estate founded in 1690, this restaurant is ensconced in a meticulously restored old barn. Behind the stone façade, warm period materials and a high raftered ceiling contrast with more contemporary touches, like a black wall, an open kitchen with state-of-the-art equipment, comfortable furnishings and picture windows overlooking the vineyards and surrounding countryside. In the kitchen, the chef signs spot-on, legible dishes based on premium ingredients. Breton langoustine is served alongside pearlescent ikejime John Dory, flanked by sorrel and a carrot jus laced in Quercy saffron; Occitan veal is served with pissaladière seasoning and succulent artichokes. The marriage of flavours is perfectly balanced, the jus are intense and the service is on the ball. Consider us smitten!