French brasserie where it is good to have lunch offering hearty dishes.
This French brewery, consisting of bric-à-brac of all kinds, is an atypical place where it has a good lunch. The décor, tribute to the 1930 s and 1940 s, plays on shapes and volumes by highlighting objects of the old time whose usefulness was too quickly forgotten. In this very busy atmosphere, you can enjoy a drink or a well-deserved meal. On the menu of generous plates that highlight the products of Aveyron and the Southwest and in the kitchen a responsible chef who fun with the seasons. We start the feast with a veloted velvet of leeks to mussels and Sauvignon, a striking discovery revealing the know-how of the master of the furnaces. Then we attack a more common dish: The head of the chef to the duck confit, a plate that holds the road… and the stomach. Repus could have departed from happy places, greedy gourmets, but it was not counting on the irresistible tatin pie and the caramel shards that made us stay a few more minutes.
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