LE NOUVEAU RESTAURANT DE L'ABATTOIR
Go there and contact
Meat and meat offal originate directly from the adjacent slaughterhouse. The incontournables of regional specialities are there: sheep balls in persillade, tender, rib side, mudflap, head of calf gribiche, ris of calf. The chief added a recipe for his creation: the baronet lamb fondant Raymond Raymond. We come to taste the land and we're served. By commander 24 h in advance, you can afford Norway lobster, lobster or truffles. The vegetables are not abundant but French fries… Ah! French fries… that they are good. In the brasserie-brasserie room, we come to the lunch bar at midday. In the second room, the table is more careful. Customers find that both rooms offer good value for money. As for the service, is it the pig or the pig? It is a bit disconcerting: Friendly, friendly and helpful staff. To appreciate, you have to love the pince-free or focus on his plate.
Did you know? This review was written by our professional authors.
The strengths of this establishment:
Members' reviews on LE NOUVEAU RESTAURANT DE L'ABATTOIR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
with 2 friends RAY BC and we come to enjoy ourselves at least once a month for a very long time we were never disappointed. The welcome is always perfect and I do not tell you about the quality of what we eat it is really a treat!!! L'AIR LONGEVAL do not changed anything for us it is PERFECT