Located in the heart of a medieval village, this stone property with its corner tower and spiral staircase, is teeming with charm, and it is here that Renaud Darmanin has transformed this former café into a gastronomic outpost. Following his studies at the Chamalières hotel school, Darmanin went on to hone his skills at some of the world’s leading restaurants: at Paul Bocuse in Lyon; with Frédéric Anton at Le Pré Catelan in Paris; and at Le Parc des Eaux Vives in Geneva. He only works with the finest fresh and local ingredients (chestnuts, in particular), creating delicious, accomplished cuisine that skilfully combines the local terroir with spices from around the world.