Petit Futé's opinion on Ô BENESTAR
Restaurant with terrace where everything is home-made by Benjamin Verkinderen.
Here the freezer is only for ice cream! Everything is homemade with Basque sauce by Benjamin Verkinderen, a thirty-year-old cook and pastry chef from Ariège, who came to follow his wife to the Loire. A way to make us discover his land: an egg scramble with truffles, a foie gras marinated in whisky, the moundjetado, a real Occitan cassoulet served in its terracotta dish, which you can taste with a georgette, this hybrid cutlery which serves you as a fork, a soup and coffee spoon and even a little knife! You can settle down on the terrace on the banks of the Loire, or in the red and black room. O Benestar, an ode to well-being!
Information on Ô BENESTAR
Open Tuesday to Saturday for lunch; Friday and Saturday evenings. Menus from 28 € to 35 €. Lunch formula: 16,50 €.
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