AUBERGE LA SOURCE
The room is bright, the pleasant setting, the nappées tables, the impeccable service. The chef's cuisine, goûteuse and traditional, favours the quality in his choice of limousines meat and freshness in seasonal local products. The land side, sauté of lamb, limousine meat filet, brioche to calf of calf. The sea side includes the truite filets of in puree. One of the home's desserts is the local context of this country of legends with the wood fungus of the Rat or the Lue dolmen with English cream. Fine selection of wines. It should be noted that locally brewed beer is also used locally. In the summer, from the terraces, you see the pond, located 500 metres below. A charming address that, one Saturday a month (except in July and August), provides cooking courses.
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