The reins of this former hunting lodge (1886) have been passed down the Guibet family to Guillaume, who is following in his father's footsteps. His clever, creative cooking keeps pace with the seasons, with the occasional nod to Asian traditions (not surprising, since he worked at the Japanese restaurant, Kei, in Paris), and never fails to impress. One fine ingredient after another is prepared with skill and finesse, as in a ceviche of bream, button mushrooms and a sherry dressing, or morels, poultry jus, wild garlic risotto and bacon sabayon. The same flair depicts the elegant décor of wood, leather and metal fixtures and fittings.