A new duo has taken over this well-known institution in the pretty village built by Cardinal Richelieu in the 17C. The period varnished wood façade opens onto a bistro-style interior with a warm and friendly atmosphere, where good cheer and good food are the order of the day. The chef keeps things simple: a menu that changes every season, featuring traditional dishes that are firmly rooted in the seasons and spiced up with the odd exotic touch, such as an Asian-inspired guinea fowl raviolo. The desserts, too, hold their own.