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Restaurant in a warm setting with a small terrace.
Olivier Walther, trained in the hotel school and who has exercised in Switzerland, manages the Olive Table happily. A small, charming restaurant. You can enjoy a refined duct of duck duck with flowers, or the specialty "the sea potency" made up of walnuts of St. James and shrimp at table: Beautiful and good! Finally, let yourself be tempted by tiramisu or the café gourmand (the six mini desserts are a true tasting plate). The frame is warm, with apparent beams and cozy style. In summer the small terrace in the courtyard is a real paradise, calm and cool.
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