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Claire, German, works in the kitchen and Léo, Swiss, works in the dining room. These two have undoubtedly the sense of the land but also the sense of hospitality and good cuisine. In a little crazy vintage decor with formica chairs like at your grandmother's house, you can settle quietly and wait for the rest of the events. And these are just happy events. Everything is homemade and when there are no more, there are no more… The lunch menu is based on the market, so it changes regularly and always contains a vegetarian dish: tomato cream with cinnamon or small Swiss charcuterie salad as starters. Then, crozet risotto with camembert, breaded egg or roast-beef slices, remoulade sauce and pan-fried potatoes and to finish, a homemade cake. Vegetables are often organic, it's fresh and full of well-balanced flavors. In the evening, we're entitled to small kindness to make us wait: tapenade, gaspacho, etc. The presentation of the dishes is refined, the bread is delicious. Icing on the cake: in the summer, the small garden is really very pleasant.
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Tout fait envie !
tapisserie défraîchie
toilettes dans la salle du restaurant (agréable quand on est assis à côté...????) avec un et vient incessants...
tapisserie arrachée
pas de carte juste un menu avec deux plats végétarien à 16€, carte très chère pour une cuisine ordinaire. Il est indiqué sur la carte qu’il ne faut donner à manger à filou le chien qui déambule de la cuisine au restaurant (de peur qu’il s’intoxique ?)
on vous sert les boissons en bouteilles décapsulées en cuisine...
entrée gélatineuse ???? peu appétissante...
ambiance bruyante en une clientèle anglophone...????
à fuir