Opposite Limère golf course, Christophe Hay's second establishment sports a contemporary interior inspired by nature and the forest, the chef's main muses, together with vegetables from his garden. The huge open kitchen is in the hands of chef Loïs Bée, whose highly personal score, underpinned by confident technique, is nonetheless perfectly in tune with the house ethos. The delicate, seasonal cuisine is eco-conscious and favours short supply chains and game in season. Think Sologne trout, cucumber, verbena and tapioca; fillet and andouille of ostrich, parsley-flavoured viennoise, wild garlic, potatoes and shallots; tart of morels, white pudding, cockscomb, pearl onions, hazelnuts. Each dish is a masterpiece of spot-on craftsmanship and creativity. Over 600 labels comprise the first-class wine cellar. Particularly attentive service.