If you’ve had your fill of Loire specialties, come here for the flavors of Provence. From the outside, it doesn’t look like much, but that helps keep it a good local secret. Recently revamped, the dining room is bright and modern, matching the fresh seasonal menu. The best tables are next to the windows, overlooking the pretty main town square. Chef Arnaud Le Calloch has a fondness for fish, covered in his red mullet salad with pistou or sea bream with ratatouille tart, yet carnivores fear not, you can sink your teeth into a succulent braised lamb shank with mashed potatoes topped with confit garlic and rosemary juice. To cleanse your palate, order a Versinthe, the lesser-known Provençal cousin to absinthe.