LA CANTONNADE
This restaurant with its exposed stone walls has a contemporary design, and from the entrance we are seduced by the cellar where are subtly arranged and illuminated like trophies from bottles of local wines.
This traditional restaurant works with local market gardeners and 100% fresh produce. The menus are composed according to the arrival. It is difficult to know in advance what is in the basket. Frank Millet, pastry chef, combines rigour and fantasy. This is how the medallion of foie gras with brioche bread and onion jam rubs shoulders with the roasted monkfish tail accompanied by small vegetables from the garden and why not conclude with the vanilla macaroon filled with fresh raspberries from Ardèche sprinkled with a glass of autumn grapes from the Domaine de Lascamp, a sweet table wine, late harvest. This restaurant displays the Sud de France and Militant du goût labels.
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