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A restaurant located in Lamotte-Beuvron, where the chefs prepare a refined cuisine full of flavor and, above all, homemade.
Hélène Tubach and Sandrine Martinez have set up their Deux longs becs at the terminus of the canal dug under Napoléon III to fertilize the Sologne region. In this pretty brick and tuffeau restaurant, they continue what has made their reputation: refined cuisine, full of flavors and above all homemade, such as foie gras and fries. The menu changes weekly according to the seasons and the chefs' inspiration. Let yourself be guided through the proposals of the fine cellar, which perfectly complements the pleasure of a meal full of finesse.
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