Inn in Petit-Noir serving a menu of river and lake fish, meats and fresh frogs.
"Cooking is an art form, a gift to be shared." This is the philosophy of Didier Rigaud who has taken over the destiny of this gastronomic pillar of the plain. Now dressed in white and blue. The atmosphere is relaxed, just like the staff, who are anxious to satisfy their customers. The menu gives priority to river and lake fish: trout, perch, pike-perch, carp... As for meat, it comes from selected farms. The calf's head would make a Louhannais swoon! Fresh frogs all year round on reservation.
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Members' reviews on AUBERGE LA GOUILLETTE
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Une cuisine très bonne, rien à redire, mais un service avec sourires forcés, pas très aimable, et certains plats chères pour le peu dans l'assiette . Menu enfant beaucoup trop chère et non adapté. C'est dommage