Nice looking address offering traditional specialties perfectly executed.
This Mouton Blanc still looks very attractive. We never get tired of its old stones, painted in gold and copper, portraits of famous guests, small round tables and stylish chairs, intimate boudoirs for special occasions or benches and tables for everyday use. The excellent cuisine specialties are made in a traditional manner and are highly appreciated. The browned "Dauphiné" raviolis, the poached eggs en meurette in Burgundian way or the block of duck foie gras, are "local" while the dishes come one after another: South West Duck breast with its honey and raspberry sauce, sliced calf's kidney, prime cut of beef pan-fried with shallot confits, enugh to satisfy all the carnivores. To end gently with a sweet touch, the house offers as a dessert a floating island with praline, a creme brulee with brown sugar and bourbon vanilla, as well as a creamy Guanaja chocolate mousse.
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