Claude Lambert is a great professional for whom classical cuisine has no secret. The greedy mine and the evil eye, always well inspired, he knows how to stay simple. The dishes he prepares are based on the seasons, with his bistro card changing every week. Its noble products are plecbiscited by a clientele of businessmen and individuals and large tablets, accompanied by wines chosen at a soft price. Make a party with its spring plates that have a fireworks look like cod and orange sauce and variations around the truffle from mid-January to the end of February. In the summer, there is competition between the flowered terrace and the interior, a hostel atmosphere with gray tones associated with wine binding. The staff was very friendly and helpful. In short, we are well received and that is very good.
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