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Trendy brasserie where the chef concocts land and sea dishes with local inspiration.
A newlook newlook brewery with his lot of dummies and his somewhat deafening music signed Beaumarly. In the center of the two floors, a bright, yellow statue of Xavier Veilhan, upstairs, will even have a face face. On the kitchen side, Chef Benjamin Matthieu prepares land and sea plates punctuated by some local inspiration: Burgundy snail, vegetable tempura, walnuts of Saint James, beef coast, fish chips… In dessert, we're in the sobriety, or even the abandonment of every effort, just a soft chocolate or a fruit salad without great work.
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