Palégrié Chez l'Henri

As enthusiastic as ever, Guillaume Monjuré (who first came to our attention in Lyon and Corrençon-en-Vercors) plays host to guests in this family-owned barn, which has been renovated into a table d'hôte-style restaurant. Fanning the flames of his passion for cooking over an open fire, he has set up a wood-burning oven in full view of diners; he cooks absolutely everything in it, from bread first thing in the morning, to vegetables and fish during the meal. This is natural, primitive cuisine that is no less personal and creative for all that. He is able to elevate vegetables, herbs and fish from the local fish farm, in dishes such as his ikejime char, matured for a fortnight and accompanied by courgettes and herbs from the chef's garden. This free-spirited chef also makes forays into Mediterranean territory, with dishes such as blue crab served with lettuce, horseradish and lovage. The set menus are apt to change daily. Chrystel, who knows her wines like the back of her hand, will be happy to talk you through a fine selection that features plenty of organic and natural options. An authentic and appealing approach to life and to cooking.

What makes it distinctive

• A table d'hôte restaurant set in a renovated family barn, everything cooked over coals or in a wood-fired oven in view of diners
• A modern, farm-to-table kitchen that treats fire as the main tool, from bread at breakfast to fish and vegetables during service
• A daily-changing set-menu rhythm, guided by what is coming in from the garden and nearby producers, with a wine list that leans organic and natural

Signature Ingredients

• Garden vegetables and herbs
• Fish from the local fish farm, including ikejime char
• Blue crab
• Courgettes
• Lovage and horseradish
• Bread baked in the wood-fired oven