ME.

ME. inhabits Hôtel Moderne et Pigeon, giving a renewed spirit to decoration and cooking. The building dates from 1501 and features a 17th-century stained-glass window and principal staircase. Menus change with the seasons and alternate between a midday brasserie formula and a restaurant service. The restaurant presents regional specialties, an extensive wine list exceeding 300 bottles, and is recognised in the Michelin selection for modern cuisine. ME. blends bistronomy-style, locally focused cuisine within a large historic 'grand maison' and offers romantic weekend escapes pairing accommodation with gastronomic experiences. An elegant, large-house atmosphere unfolds in a refined dining room, with a private salon for secluded meals and a terrace in good weather. The kitchen produces creative, modern French cooking that relies heavily on locally sourced products and seasonal ingredients. It emphasises mastered flavours, precise cuisson and original seasonal dishes. Since 2014 Stéphane Castaing and his team, Tantine et Tonton, have led ME. Stéphane Castaing is chef. Specialties: Saint-Jacques with watercress and citrus; beef with black garlic and cromesquis; portobello velouté with tome; tacos with coffee and cocoa; vanilla-lime yogurt dessert.