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Address with a warm atmosphere on heated terraces where the menu is that of a brasserie with a dominant Auvergne flavour.
This house of Auvergne, created in 1912, has been modernised, but it has kept its stamp and especially its warm atmosphere. Young, old, families, buddies'bands… all come to drink a coffee, take a drink in the bar or dine in the room and on the heated terraces. We share the charcutaille base of the house Conquet or Chunks chunks. Each day of the week has a simple but tasty dish, such as Thursday that offers a paleron beef, candied carrots and shallots or pike quenelles, Nantua sauce, rice for fish day. The map is that of a brewery where Auvergne often dominates: pailherols of pailherols and salad (sweet cake with herbs, lard and prunes) or sausage to shallots in old vinegar and aligot. The burger of three is made to the saint and the pick pick in Cantal. You can also enjoy grilled fish frying, a 5 A andouillette, a black boudin from Parrat. By serving chocolate foam, it is unavoidable. The Norman hole turns into three hole (verbena liqueur, lemon sherbet). You must also remember "happy hours" from 17 a. m. to 21 p. m. Monday through Friday. It's the happy time faire where wine (a superior Bordeaux) in the string is very demanding, as is the faire faire (gentian Couderc, Noilly Prat, sureau flower syrup, Perrier and cucumber).
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On a eu des tapas, de la charcuterie etc… + un dj.
Niveau ambiance c’est top rien à dire. C’est niveau plat que cela se corse…
Les tapas n’étaient pas tous très bon (mention aux boulettes fromages), les legumes a croquer avaient un gout très amer. Beaucoup de fritures,etc…