LA VACHE AU PLAFOND
A country-style restaurant with forks, milk cans, suspended hay traps on the walls and the cow on the ceiling. And so on the other side, a dairy, but mumbling paisiblement above the guests and gives this rustic and original atmosphere in place. On the menu, the choice of meat is exemplary and the lamb-lovers, in particular, can taste the brains, the testicles or the meat in baking of seven hours. The pan of the tripier (calf's head, beef tongue, pork strawberry strawberry, gribiche sauce) or Father Henri's salad (foie gras, conflict duck sleeves and chestnut). The desserts are not the same: based on chocolate, red fruit grout, beautiful flognarde to apples, flash way Mont-Blanc to chestnut cream. A very beautiful range of wines, to be made by glass or bottle. Despite frequent attendance, the service is fast and accurate.
Une carte fournie mais dont toutes les composantes ne sont pas toujours disponibles... "y en a plus", "je viens de servir le dernier", etc... (fruit de plusieurs expériences dans cet établissement). Cuisine cependant correcte mais il y a mieux sur la ville et pas forcément plus cher.