La petite millet

La Petite Millet—the Small Mill—operates as a restaurant in a diminutive stone building beside a working water mill on a tributary stream. The dining room is compact, accommodating 50–150 only by using an adjoining cottage and terrace space. The kitchen focuses on single-dish specialties: a particular daube that takes six hours, a fish terrine made only in autumn, a grain gratin that requires specific hay-dried milk. Wine is ordered by the barrel directly from growers. The sound of water over the mill wheel provides ambient backdrop.