Since 1956, Astier has made the pride of the French Cuisine. It is the bistro in all its glory with chequered tablecloths, the diplomas of the Ordre de la Confrérie des Compagnons de la Défense de l’Oignonand, a bistros furniture that will wake your junk dealer soul. As for the cuisine, land dishes are favoured with a great deal of popular dishes like the the rabbit saddle stuffed with basil, the half-cooked red label salmon crusted with dried fruit, the farm pig breasts with Espelette pepper… Dishes to which you can add very beautiful desserts such as lemon-raspberry tarrote, peach poached with verbena or gourmet crusty praliné.
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