Chef Jean-Baptiste Girard, a local lad and enthusiastic champion of his region, and his Japanese born wife, Maiko, have turned this village inn around. Local produce (Bourbonnais Charolais beef, organic veg from Rouy, Vandenesse poultry) and what the chef picks at the weekends take centre stage on the menu. The bread with wild garlic is out of this world. Attentive service, lovely tableware by a local artisan. Heavenly!