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Contemporary indus restaurant with a menu of homemade dishes made with fresh products and the chef's touch.
This new restaurant is first of all a visual success and one can only welcome the marriage of wood and stone with a very contemporary style: it works and rather good! The room is bright, spacious and bright. A first impression that is confirmed with reception: Lou Chabrot is a beautiful address and Franck, the boss, knows her to live with warmth even when the stove is off! The card is a beautiful range of fresh products and dishes made entirely home-made, but the chef can say that his key draws in the art when it comes to putting plates on stage. The presentation is careful, the flavours at the rendez-vous, here it moves over the seasons but the feast is constant. The tender in the Skunk salt flower, the ris of lamb to the ceps or the pavé of piquillos cream are only examples: the proposals are enchanting, refined and original. We love the home spirit that proposes with a walker base a complete dish with fried eggs, piperade a trio of meat that goes from ventrèche to very accessible duck sleeves. A restaurant to discover.
Members' reviews on LOU CHABROT
accueil sympa et salle propre . coté repas , nous avons trouvé vraiment très cher les plats proposés , c'est bon mais rien qui ne valent ces tarifs , pas assez de matières dans l'assiette !!! pareil pour les desserts , même s'il sont fait "maison" ( ce qui n'est pas noté sur la carte ) je trouve que 9€ c'est vraiment abusé .
nous n'avons pas tout gouté .. mais ..
Merci à toute l'équipe ! Continuez !
Service au petit soins
Assiette de la mer excellente
Bref à faire et refaire
On a très bien mangé
Des belles proportions