AUBERGE DE LA PETITE REINE
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Address realizing a local, inventive and seasonal cooking, grills on Fridays evening.
Caroline and her charming smile is at the reception, in the kitchen, the boss and chef David Masure, who is also a maître restaurateur. He creates a cuisine that is both local and inventive and that varies according to the seasons. His menu proves it: homemade duck and porcini terrine, small walnut salad, old-fashioned mustard cream, sea trout fillet, cream of chanterelles and smoked chestnuts or an iced Cacalou which is the house specialty. For those in a hurry, a brasserie menu offers salads, an omelette with porcini mushrooms or truffles, and even toast topped with rillettes, country ham, tomato and cheese on a mixed salad. Meals take place either on the covered colonial-style terrace, or in the small 38-seat dining room or the large air-conditioned 110-seat dining room. On Friday evenings, in the summer, there is a large country evening with grilled meats.
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