In a cobbled street in the heart of a picturesque historic village, Pierre Creuzet, former second chef of Jacques Lameloise, navigates between a pure-bred French line-up and more modern creations: rillettes of smoked salmon in lime; roast pork, mashed potatoes and sweet-sour sauce; panacotta with strawberry. His wife, Loren, a sommelière, advises diners as to wine-food pairings.
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