BEAUSEJOUR ^{* *}

A stone's throw from the medieval city, the Beauséjour is of these addresses where you can eat well and be well served. In short, a safe, classic value with, for example, chef's specialities, Beausejour salad, meunière lamb brain, the foie gras of home duck. But Stéphane Huchet's team pimente a bit of the map with wanted dishes such as his sauté of red fruits and ses or his sea wolf with grilled gambas juice and curry. Above all, his card is distinguished by refined desserts: The pick and its orange cream are the pick and its sablé with strawberries, the star of the house, to be enjoyed on the summer terrace. On the hotel side, the single rooms offer good value for money and have all been recently renovated (TV, wifi, direct telephone, bathroom, health).