LE PULL VERT
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Restaurant offering a semi-cooked foie gras, a Perigord plate or a good pig's trotter.
This address is well known to locals, walkers and the rugby teams who play on the nearby pitch. However, it is discreet online and is only open to lovers of fine dining, hearty and tasty. In the kitchen, chef Jean-Philippe Egoux bends over backwards to prepare his guests a semi-cooked foie gras, a Périgourdine plate or a good pig's trotter puff pastry. The particularly tempting menu sometimes makes the choice difficult, offering a good reason to come back and discover the dishes left out!
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Service efficace et agréable.