The best restaurants Tassin-La-Demi-Lune

Lazarette (name, mef.): store of a ship containing wine and food. A more popular version, the lazarette means a room, or a house. This 800 m ² establishment is simply amazing, combining the elegance of the British vintage on the floor (Chesterfield sofa, wallpaper and froufrou) and the chic butchery on the ground floor. In the summer, the Lazarette welcomes us "outdoor" in an inner courtyard on a beautiful shaded terrace to present us with the simple and refined cuisine of Julien (whose father and grandfather were butchers and that one had crossed at the Moment in Vaise) back from the market and the adorable service of the charming Elodie. Vedette meat by the chef in person who selects his pieces from a charolais breeder before refining them in a cold room. So say that the beef ribs are worth a detour! A carte soup and sausage in two ways: espuma and salpicon to start. If there's no beef to continue, we're happy to look at a tuna carpaccio and marinade lemon and green pepper marinade, ginger, Madras curry. A bowls to finish the meal (while you can organise seminars in the cabin in the trees above the summer kitchen) while waiting to discover the interior from the first frimas.

Never crash into your couch without a Black Box. At the controls of the four addresses, including a "Rose" at H7 Confluence: Lucas. It was quite naturally in Naples that Lucas became passionate about pizza. His dough is home-made, his pizzas are cooked over a wood fire and his ingredients come from Italy, such as the mozzarella di bufala D.O.P. Spritz around a plate "among friends" of Italian cold cuts and grilled vegetables before moving on to the pizza. Pomodoro or bianca, all the compositions are envious.