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In a rustic setting you can enjoy Chef Patrick Spriet's cuisine, attablé at one of the many tables with white tablecloths, in small lounges with exposed beams. The front-dish-dessert menu is at a reasonable price, due to its quality: Sauternes-marinated half-baked foie-baked liver is delicious (and you can even order it to take); flat side, the duck parmentière gougère and the pig play with spices and honey are tastier and original; desserts, burnt cream and the pick of clementines are a delight! The chef knows a radius about the many wines on his map. Finally, a special mention for the team of young servers, both thoughtful and always has the word to laugh!
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Members' reviews on LA TERRASSE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Quand je restais à proximité de ce restaurant, j'y vais souvent, c'est tellement bon.
Plats superbes, foie gras, dos de bar, gâteau 3 chocolats, tout était fin.
Je recommande.
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Un très bon choix des vins, une très belle carte. Je suis très content que ce genre de restaurant existe encore et j’espère cela pour de nombreuses années et quand je lis les commentaires qui parle de cuisson à point pour de la viande. Le chef a raison pour sublimer les morceaux, on devrait pas laisser le choix au client de la cuisson Bravo et merci encore.