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A well-stocked cellar and a restaurant with an atypical, media-savvy chef. Wine selected by the customer from the cellar, large tables to share.
Christophe and his son Tanguy took over Erwan's legendary restaurant in Bourdonné and turned it into a traditional bistro cooked in the oven or the fireplace. Meat and fish dishes (swordfish, eel) are served with vegetables or pasta and homemade sauces. Slates of foie gras or smoked salmon are also available. The best part is the wine selection, which you can choose from the 1,000 wines in the establishment's incredible cellar, including Romanée Conti. Don't be fooled by the pizzas on the front: there's no such thing here!
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Patron "fou", plats bruts cuits au feu de bois sans assaisonnement et copieux. Immense cave en self service avec 10€ de droit de bouchon.