LA BÉGUDE POULON
This restaurant is typical of tourist places: it turns full in summer, and then the rest of the year, the activity is calmer. But, of course, this does not detract from quality. The concept of management is that the client consists of his meal from the map on three standard formulas: entry + flat or flat + dessert, entry + flat + cheese or dessert, and entrance + 2 dishes + cheese + dessert. On the map, we taste burbot, or the mille of aubergines, gambas to pastis, or even the charlotte of zucchini to the goat.
Did you know? This review was written by our professional authors.
Members' reviews on LA BÉGUDE POULON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.