AUBERGE PYRÉNEES-CÉVENNES
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Inn in Paris sharing scrambled eggs, meat, fish and a house specialty: cassoulet
The word innkeeper (aubergiste) has lost some of its splendor for years. Yet, an innkeeper that has the sense of welcome, well-being and of course, and he likes to share the taste of good things. Here, whether you are a regular or a gourmet visitor, the treatment is the same. You can enjoy scrambled eggs on piperade, herring fillets, breaded pig's trotters, fricassee of sweetbread with porto, pike quenelles, cassoulet (one of the house specialties) or chocolate profiteroles. An inn in the noble sense of the word.
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