Dating back to the late 18C, this former coaching inn has been turned into a charming hotel (nine guestrooms, a swimming pool and spa) and a restaurant with three small dining areas (wooden floors, walnut tables, exposed brick walls, floral wallpaper or a green wall). Chef Quentin Defert makes modern, entirely gluten-free cuisine from seasonal, often local produce (but that's not all). Starters include a pear brunoise paired with blue cheese from the nearby dairy in La Marre, creamed corn combined with hazelnuts, and melt-in-the-mouth Iberian pork belly served with romanesco and elevated by a flavoursome Thai emulsion.