A mousse of olives and almonds to start. Wing of volaille over a bed of shave asparagus and beans. A beautifully cooked Daurade, and a small duck served with apricots and onions with a rhubard relish that was other worldly. Langoustine ravioli in a truffle sauce and beautiful desserts. A lovely lunch spot for relaxing and indulging with cuckoos sounding in the background.