The summer terrace is just as pleasant as the winter terrace, where you can warm up at the corner of the fireplace. The atmosphere is mild and the staff is in small care. Here, everything is home. The card changes every three months, at the rhythm of the seasons. Only the dozen snails are permanently proposed, as well as the home fat liver and smoked salmon by the chef himself! And as the name of the restaurant indicates, the chef systematically proposes a snail-based recipe. The staff were friendly and helpful.
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