The simple yet comfortable rooms at this moderately priced inn have floral curtains and wicker tables with chairs. But most of all, come here for chef Michel Vignaud's cooking, some of the best in the region. He uses Chablis as a base for sauces to accompany his cod and pink sea bream with shellfish or fried veal kidneys. Pros: newer rooms are large and well appointed; stellar food; great location. Cons: older rooms are a bit small; hot in summer (no a/c).
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