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Jennifer and Navin Bhunjun took over this restaurant a few months ago. Navin spent a few years in the kitchen of cruise boats and was second of Jean-Denis Rieubland, the best worker in France in 2007. The speciality of the Bergerie is fish, which is still cooked in refined recipes, where perfumes from Mauritius, the country of Navin, are found. In winter, at noon, the chef suggests the brasserie menu with input, dish and dessert. You can choose a Creole plate composed of acras, samoussas and sweet candy and then tandoori gambas. Dessert, maybe a Tatin pie revisited with gingerbread. In the evening, the menu is more refined, the semi-gastronomic kitchen. The menu changes every Thursday. What will surprise this time?
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