DELICE DES ANGES
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Angélique and Gaëlle, two chefs at this table for twice as much pleasure. Rich in their experience, the associates au at the Délice des Anges, where it is recommended to book. When the langoustines skewers get married to roasted mango, that the crunchy lamb farcit with foie gras, we say there is invention in the air. The foie gras, let's talk about it, it's the great classic of the house. It has many variations, so many bold and viable associations. No lack of taste, or mésalliance. Then it is Angélique who passes to action with his seven sweet and inventive sweets, these subtle champagne that servers must adhere to the statement. The limited choice of the card validates the freshness of the products. Furthermore, the rustic setting is a bit outdated, and is a pleasant place to taste the wines of the Duchy of Uzès. A visit to the last pottery oven of Saint-Quentin is now proposed by the hotel.
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