Restaurant manager and chef Thierry Mettler has more than a few tricks up his sleeve for you. Dishes are delicate, classic food is cooked inventively, local and seasonal produce is selected with care, and regional traditions are both respected and restyled. Menus are adapted to suit diners, some of whom are pressed for time and others who are less so. Lamb shanks braised with thyme and Lautrec Pink Garlic is definitely one to try. As is the chiffonnade of cured ham, the sweet-spiced fillet of duck with honey, or the fillet of wild turbot with cockles marinière.
Half-board is closed on Friday evening, Saturday lunchtime and Sunday evening.