Bistronomy and wine cellar. Seasonal cuisine. Local produce. Impeccable service. Expert advice on food and wine pairing.
A family affair. Caroline, Franck and the chef (Caroline's son, who worked at Ferrandi in Bordeaux) offer original bistronomic cuisine. The menu changes every two to three weeks. Ceviche of saithe, preserved lemon vinaigrette and orange supreme. Pork belly with carrot mousseline, apricot sauce. Crunchy meringue, chocolate shortbread and chocolate mousse. Every week, discover the wines by the glass to accompany your meals. 150 references to take away at cellar prices or taste on site with a ten-euro corkage fee.
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