LA BONNE AUBERGE
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Pascal Levert put clarity in the dining room with the installation of large bays bringing light to the garden and clarifying the wall tones. With its fireplace in winter and its lovely terrace in summer, it has kept the character of the hostel and satisfied a clientele attracted by its evolving market kitchen over the seasons. At the map, you will find crisp from snails to mushrooms, bowl foie gras de maison house and its fig jam, foil nuts from Saint-Jacques to spinach cream, place net to olive olive oil and Provençal tomatoes, heart based on chocolate and vanilla ice, Tarte pie served warm, crumble to pears… house are the egg pot to the brie de Brie de De, the rind of calf's kidney with mustard to the old and plucked potato, to finish homemade homemade cream. From his cellar in which the wines of regions mature, Pascal also advises the glass wine of small farmers. The staff were friendly and helpful.
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