PETRUS

Heavy curtains open onto the bay and its magnificent panorama. Louis XV armchairs and crystal chandeliers… The chef proposes a variation of Foie gras - his specialty - but also numerous contemporary creations such as bowl and truffles, the Coquilles shells, the calf filet and, for dessert, the chocolate to oranges, griottines and the Poivre pepper. The wine list, among the best, pays special attention to the famous castle. Lunch and dinner menus offer outstanding value for money.