Situated on a small square classified and housed in an old half-timbered house built in the th century, this charming restaurant offers a typical, bistrotière and very welcome cuisine. There are the large figures imposed of the genus, the herring fillet with oil potatoes or salad to the tail queues for inputs, tender, and its fries or andouillette 5 A, among other proposals for dishes. Chef Alain Michaud's specialities include chicken liver cake and calf's ris. In dessert, the tatin pie is exceptional. Everything is home. For the choice of a bottle, you will benefit from the owner's experience, Maxime Siesse, who is a former wine broker!
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