Le Feu Follet

Le Feu Follet Review

In a beautiful period-house set right in the center of the village, chef Didier Chouteau is causing quite a stir: from the homemade foie gras to the hand-smoked salmon to mouthwatering basics like roasted scampi with lemon and basil. The best seats are on the enclosed terrace by the quietly tinkling fountain looking out into the mayor's flower garden, but the cozy rooms inside are atmospheric, too. Try to save room for dessert—the lighter-than-the-clouds crème brûlée is truly outstanding.