NOTRE BELLE ÉPOQUE
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Our beautiful era has a rather bistroquet spirit, cozy in winter with the kitchen open to the room to admire Olivier Trapy's performance and wider in summer with the terrace on the shaded place. Reproductions of old postcards of the city at the beginning of the 20th century on the tables bring the small retro side desired by Olivier and his wife Hassiana who is serving. The chef's beautifully presented dishes, with short menu sure values (five starters, five main courses and five desserts) prepared in the morning according to the market: tourin soup, fricassee of smelts à la plancha, duck breast juice with chorizo and chocolate coulant. Simple and effective.
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