AU BON LABOUREUR
Restaurant honoring the products of the sea and season.
Gilles and Lorène Monti have been running their restaurant for many years. In the kitchen, seafood and seasonal products are put in the spotlight: shrimp tulip in market garden, pressed foie gras with smoked duck, pan-fried frogs in the Provencal style, gourmet salad from the Gers, grilled sea bream with fennel. The meats offer a varied choice: duck parmentier, filet of beef roasted au jus, roast duck breast. For dessert, a duo of crème brûlées, prunes in orange wine, farandole from the pastry chef. Smiling welcome and attentive service.
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Members' reviews on AU BON LABOUREUR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Je recommande à tous
Rythme du service parfait.
La qualité et la présentation sont au rendez-vous .
A faire et à refaire…