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Address serving specialities of grilled meat and fish, a menu of appetisers and classic desserts.
A decor all fire lights, with clear wood and olive green paintings, chairs filled with fur, and nail of the spectacle, this huge medieval fireplace to roast meat pieces: welcome to the Flamboire whose specialty is meat and fish grill grilled. Jean-Yves Chesneau proposes steak, beef ribs and rassises guards. The pieces are moved to the client before leaving for rôtisserie. When they come flanked by apples in the oven and pick of zucchini, the smell of fire fills the room with smoked taste in mouth reminiscent of summer barbecues. The meat is generous, more or less tender according to maturity but always tasty and good cooking. The service is gentle but not nervous, we are here to savour its bidoche without hurry. The rest of the map also revolves around the wood fire with grilled fish, ribs and lamb ribs, some entrances (Aubrac's dry sausage, homemade gras, Flamboire bowl) and classic desserts (burnt cream, chocolate foam).
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