LA MAISON DES BONNES CHOSES
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Chef Pascal Nibaudeau passed through the Pressoir d'Argent and then the Pinasse Café au Ferret before settling at the Maison des bonnes choses, an address that enjoyed a few hours of glory at Le Canon. He gave it a second wind by highlighting sweets and artisanal products. You will find among others a selection of delicatessen, wines with enchanting accents, delicatessen, cheeses, rotisserie, delicacies of all kinds and homemade dishes to reheat such as crayfish quiche, monkfish with foie gras milk and its bourgeois garnish, marinated ribs with barbecue sauce, Thai paddy with chicken, strawberry rhubarb soup, prune pie maker, etc. Pascal Nibaudeau is supported by his charming partner, Marion Natalis, who has worked at the Hôtel de la Plage à l'Herbe et au Bouchon du Ferret.
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