Everything about this contemporary French restaurant seems designed to create a sense of comfort, and the same relaxed approach extends to the kitchen, led by chef Jean-Charles Dupoire. A pleasant salad combines pistachio-crusted goat cheese with roasted beets, arugula, red pepper coulis and a charred lemon dressing. Ricotta lends mild creaminess to a pearl barley risotto, topped with toasted almonds and a gentle sage–brown butter sauce. The wine list, crafted by partner and sommelier Sylvain Brissonnet, draws heavily on the restaurant’s namesake valley.
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