Five minutes from the centre, you can’t miss this spectacular modern edifice built out of metal, concrete and glass overlooking the forest. At its helm is chef Guillaume Veyssière, who signs an innovative repertory depicted by virtuoso technique. The eye-catching venue suits the chef and his flair for theatricality down to a T, from the appetisers to the desserts, among which an amazing sweet-toothed concoction of cep mushrooms and parsley. His endeavours to keep it local are laudable and feed into his success, a case in point being gros-gris snails from Guitinières served in a stew and as cromesquis. At lunchtime, tuck into a seasonal menu at the Forêt des Sources bistro.