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We meet at Chartier for a breath of household cuisine and there are many coming "squat" the few places available to nibble the chef's achievements. Behind the furnaces, the team prepares the classics of our land, starting with the Bourgogne snails, the foie gras of semi-baked duck or the hard-boiled egg "Chartier version". A chinon break of the Roches rocks and the second round with a yellow and chowder place of beans or a beautiful tender nut, the least carnivores will delight in finding a beautiful vegetarian plate (designed with a nutritionist). Sparrows appetites that absolutely want to finish on a sweet note can opt for a "small size" version, while the large eaters will not be asked to finish the so-called "normal" part of Chartier chocolate, the house's speciality.
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