Limousin

Setting is astonishing, we are in a factory which factory and bottles excellent beers. White, fair, scented with amber, brown, to eat in or take-away in bottles of 50 Cl, mini-barrels of 5 L (blonde or scented with amber) and even on booking out of barrels (except the white one) of 20 L and 30 L per system of print run. As for the whisky house, it is so good that stock decreases quickly. One is restored inside on large tables near this convoluted glowing stainless decor or, the summer, on the terrace with the quiet and in nature. With the menu all is house, of gourmet brotmeisters (seven different trimmings), five kinds of delicious flammekueches, some salads and in specialty the dish of salmon smoked salted and prepared with brewers' yeast. Accompanied by toasté bread, crème fraîche, lemon, and salt of Guérande, it levels many unconditional. Three desserts always with go: flammekueche sweetsop or banana-chocolate and the famous waffle of Liege. Always to also go, the kindness of the team and the very quality positive ratio/price.

In Grilladin, a brasserie style kitchen is served by ensuring the highest quality and constant quality meat. The frame is simple, in grey and red colours, three rooms and a terrace without great charm. We come here not to watch the garden but to taste a good meat. Among the choice of entries, eggs poached in sauce and smoked trout are to advise. For the next time, you will have the choice between burgers, toast or beef pieces, steak to the coast of beef for two (1 300 g), passing through Rossini Tournedos, all the cravings are filled. In addition, a milk calf from a farm in the region is décline in various sauces. A few fish proposals to satisfy everyone. Traditional desserts: profiteroles, tiramisu, base and ice. Wine bar on the floor.