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Address elaborating a family and generous cooking, cheese specialities and a fondue 100 % beaufort.
Over half a century ago, Francine founded this restaurant with a simple ambition: to satisfy every guest. Today, Heider, William and Ludo perpetuate this spirit in both kitchen and dining room. The à la carte menu features tasty dishes such as a marrow bone trilogy with a hint of fleur de sel, followed by Angus flank steak with shallots, served with creamy mashed potatoes and garden-fresh arugula. And to finish on a gourmet note, nothing beats a generous blueberry tart.
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