BAR RESTAURANT DU PALAIS
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A few tables that make the sidewalk and a pleasant terrace decorated with flowers and shrubs. Admire the pediment style brasserie, the rousses, white and black cows on which the mountains of the Terrifortain painter Daniel Boulanger watch. The prompt and attentive service; the bottle of white wine that you are spontaneously exposed to in ice bucket. A quality day dish; shredded burbot sauce or some suggestions on slate; small sauté of scallops with yuzu and mushrooms from Paris, filet of seabream with garlic asparagus of bears, of duck magret in soft apricot, head of tartar sauce. For those who do not yet have water in the mouth, a beautiful salad card or regional menu like the fondue, to melt pleasure. The guest's clientele shows the top of the house and, in addition to Chef Vincent Favre's kitchen, taste the comfortable benches of the spacious mezzanine with an oak staircase. You can take a look at it while enjoying a lively atmosphere at lunch.
Nous avons déjà manger plusieurs fois et rien à redire.
Service impeccable, très accueillant. La cuisine est de très très bonne qualité et les plats sont plus originaux que la moyenne.
Un petit plus pour les amuses bouches. Le prix est en moyenne plus élevé qu'un restaurant traditionnel mais cela en vaut la peine car aucun regret au final.
Often full, it is necessary to book in advance.
I recommend this restaurant getaway to know to February it offers a special menu St Valentin