Bang in the centre of Saint Aubin, chef Laura Pelou adds a new twist to country recipes from Aveyron and her grandmothers’ cookbooks – hence the establishment’s name! In a spruce dining room, depicted by solid oak parquet floors, the focus is on wholesome, simple fare such as seared leeks in an egg yolk vinaigrette, sprinkled with peanuts or crunchy pig’s trotters with a gribiche sauce. The regularly renewed menu often features a lineup of vegetarian dishes.