LE DAGOBERT
Cuisine based on fresh and seasonal products in a restaurant in Mont-Louis.
The site is historic, it was a hospital under Vauban, the restaurant is located in what used to be the Tearoom. If you need details on the place, head to the tourist office at the end of the meal, Sylvie and Magalie have plenty of anecdotes about the citadel. As for the table, it is very hearty, with prawn skewers and St Jacques, delicatessen, half-cooked homemade foie gras, gourmet salads... As for the dishes, duck breast with porcini mushrooms, St-Jacques in garlic cream... and in winter tartiflette and other warm dishes. For dessert we recommend the clafoutis with seasonal fruits, roasted apple with cinnamon or the unavoidable Catalan cream. Annie, smiling, twirls between the tables and the kitchen to serve you fresh seasonal produce, coming mostly from local producers. Not only is the food tasty, the reception is also very friendly.
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