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In one of the most beautiful villages of France, the Manouvrier family has been at the helm of the establishment for generations and in pure perimeter tradition. It is one of the sons, Christophe who is now in the furnaces to make you taste a simple and tasty cuisine highlighting local products. The chef's menu, depending on season, will regenerate you from a fatty liver of duck cooked to the torgo with its mango chutney, followed by a lamb of duck needles sauce and a chestnut chestnut cream. To the map, the duck confit of sarladese potatoes with ceps (a specialty of the house, true institution since 1948), but one can also opt for a XXL burger with house fries, an omelet of the priest (ceps, snails and foie gras) or shells of spruce stoves. In summer, the patio shady patio is very pleasant. You can also sit on the terrace in front of the restaurant for a drink, eat a salad, or ice cream.
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Toujours aussi bon de la vrai cuisine.
PETIT BEMOL il n'y a plus grand chose dans les assiettes auguementer un peu vos tarif et mettez un peu plus dans notre assiette parce-que la cuisse de canard avec 2 mini pommes dauphine fait un peu juste(apres covid ). on a vu la difference .Nous sommes des habitués des lieux mais pour le moment on va faire une pause.
bonne continuation à vous .