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Eric Lamothe retained the old frame of the shop, as well as the wood stall par by the meat, dug by the big coups and knife. Because here, everything goes from boss to employee and everyone takes between 30 and 40 years. Producers are carefully chosen: Limousine meat is matured for nearly 15 days to give him all his tenderness and inimitable taste. His calf under the mother comes from the same region and famous beef from Bavaria to well-marbled meat is a treat. Each week, a wide choice of cooked dishes is offered according to the seasons. During the hunting period, game, deer, and marcassins are ready to be cooked or put in sauce by the chef. Some preserves and wines dominate the shelves, including an conflict and the fatty liver of the Landes.
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