LA CANTONNADE
This restaurant with its exposed stone walls has a contemporary design, and from the entrance we are seduced by the cellar where are subtly arranged and illuminated like trophies from bottles of local wines.
This traditional restaurant works with local market gardeners and 100% fresh produce. The menus are composed according to the arrival. It is difficult to know in advance what is in the basket. Frank Millet, pastry chef, combines rigour and fantasy. This is how the medallion of foie gras with brioche bread and onion jam rubs shoulders with the roasted monkfish tail accompanied by small vegetables from the garden and why not conclude with the vanilla macaroon filled with fresh raspberries from Ardèche sprinkled with a glass of autumn grapes from the Domaine de Lascamp, a sweet table wine, late harvest. This restaurant displays the Sud de France and Militant du goût labels.
Members' reviews on LA CANTONNADE
Rien ne va dans ce restaurant,très chère , beaucoup trop d'attente malgré que ce soit très calme ( je comprends maintenant pourquoi)
Plats pas terrible ,et dans mon assiette petite surprise un cheveux et un morceau dur , on nous a limite dis qu'on devais aller manger ailleurs si on est pas content . Plus jamais on mettra les pieds ici . A FUIR !!!!!!
PS: l avis Petit futé date des anciens patrons à ne pas en douter.....
Les plats moyens le prix exorbitant.
La restauration est un métier de passion, je sais de quoi je parle, ici la passion semble être l'argent.
Le service, no comments, parce ce que je n'ai voulu juger que la pitance.