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Traditional restaurant where the chef's dishes are good value for money
La Table de Cana is a traditional restaurant whose mission is professional integration in the form of a cooperative. It was a Jesuit brother who had the idea, in 1985, to make the food industry a springboard for people in difficulty. Initially motivated by curiosity, and even by the feeling of "doing a good deed", we are bluffed by the quality/price ratio. Here, all the dishes are skilfully prepared by the chef, Daniel Regouffre, and tested by the whole team. As for the products, they are labelled fair trade.
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Patrick Canto