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Address in Dole offering fish, local Jura products and fresh mussels with desserts.
Roxane and Guillaume Geay, she in the service, he in the kitchen, have found their place at Dole alongside the few great chefs of the area who have recognized their work. Trained at the hotel school in Guérande, Guillaume has worked in other regions of France and, while he has a special mastery of fish, he also knows how to use local Jura products. The menu mixes safe values and more unusual dishes. For example, the freshness of mussels in emulsion of yellow wine and parmesan, boned quail with candied porcini mushrooms and mushroom cakes. Remarkable for dessert, this roasted pineapple and pistachio sorbet mousse and its Breton shortbread. Of course, the chef follows the seasons, freshness obliges. At lunchtime, you can make do with a toast or a salad chosen from the day's slate. One of the city's fine tables in this former 18th century butcher's shop which has been superbly converted.
Members' reviews on LA ROMANÉE
Dans une petite rue du centre malheureusement très mal éclairée la nuit
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