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Restaurant in a rustic and authentic setting offering wines to go.
Émilie and Franck (in the room) welcome you without fuss in a rustic and authentic setting that recalls the old bistros. Veiled calf tab, chunk of pork candies candied with beer, white balsamic ducks, burger goat and chicken, salmon tartare… The dishes served are traditional and concocted with local produce. In dessert, succumb to the burnt cream infused at Rooibos, a delight to eat with tea or coffee. The hotel has an impressive wine cellar. Ask for advice, the owner of the site will respond with passion. Think of booking your table because this charming place is usually stormed. The small sound of the hard egg, given by the former owners, is a tribute to Jacques Prévert’s poem and the dishes served are an ode to the recipes of our grandmothers. To discover without moderation! Futed: Now the hotel offers wines to take away!
Entrée:Foie gras très bon juste petit bémol sur le magret fumé un peut trop salée mais très goûtu.
Plat: très bon et copieux sauce Gérard Gaston on sent plus la moutarde que le comté se qui peut être dommage mais sa reste très bon.
Dessert: copieux mais très bon est gourmand.
Dommage pas de chauffage d’appoint pour combler la fraîcheur quand la porte s’ouvre.
Service rapide je recommande se restaurant ????????
A très bientôt !