Hôtel-Restaurant Saint-Louis de la Poste

The 'Saint-Louis' name traces to an 18th-century postal way-station; the building still houses a working bar where locals pick up parcels. Stone facade, slate roof, and a dining room with exposed stone walls and dark woodwork create period atmosphere without theatrical excess. The kitchen focuses on regional produce and wine, with menus anchored to what grows nearby—mushrooms, game in autumn, fresh asparagus in spring. Guest capacity: 50–150. Upstairs rooms offer simple accommodation for multi-day celebrations.