Having set up shop in this handsome early 20C château, whose interior sports a cosy, contemporary vibe, youthful Pierre Carducci rolls out cuisine that is as creative as it is bold, in which organic produce, notably from his father's market garden, takes pride of place. Pink trout, lemon and green Sichuan pepper paste reveal their full depth when paired with steamed and fermented garden cabbage. Everything is served in tableware made by the chef’s mother in another detail that is emblematic of the house ethos. Hats off too, to the eclectic wine list, with a preponderance of organic tipples. Uncluttered guestrooms, named after plants growing in the grounds, are also available.