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Address betting on traditional and local cooking with fresh and raw products for a bistronomic work.
In love with ageless chairs and cracked varnish, David Rathgeber has preserved the memory and continued the bistronomic work of the legendary Lulu by perpetuating a traditional and local cuisine nicely reinterpreted according to the inspiration of the moment. Fresh and raw products are honored, worked in a classic way or in a more creative version: blue shrimp tartar and citrus vinaigrette, sardines in all their states, home-made cassoulet, ham on the bone. For dessert, salted butter caramel cream or verbena soufflé.
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Les poireaux vinaigrette et le maquereau au vin blanc en entrée, le merlan ou la joue de boeuf en plat sont divins. et le lièvre à la royale accompagné de chataignes et de coings une tuerie.
Baba et mont blanc en dessert couronnent ce festin.
Carte des vins très intéressante avec les meilleurs dans chaque appellation ( le cairanne de Richaud, le Luberon de la Verrerie) proposée par un sommelier qui en connaît un rayon et qui est très avenant.
Un sans faute de bout en bout.