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Restaurant elaborating a cuisine with local products and traditional recipes revisited.
This is Anne Alassane's restaurant. You can taste Limousin meat cooked in an original way: smoked beef brochettes, tartar, beef walnuts, mique stuffed with beef, beef chorizo parmentier, but also Cul-Noir pork in ravioli or in rack of farm pork, lamb, fish, sweetbread croquettes as starter and various desserts (orange-speculoos pie, strawberry-chocolate vacherin). The cooking is done with local products: apples, saffron, chestnuts... Traditional recipes are revisited (marrow bone au gratin). A table that surprises and delights. The atmosphere is reminiscent of agricultural fairs with its long table. There are however individual tables.
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