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In an immutable décor, a dining room of an aunt Mary to whom one likes to visit, you are especially served with rich salads which alone are already a complete meal or other simple or more refined dishes, such as the estouffade of Saint James and its small vegetables, all cooked with great know-how by Jean-Marc Antoine. The menu we chose was both rich and delicious: A Vosges salad to start, a tasty mudflap and a smooth shallot sauce, and then, even though our stomach was already fine, the chocolate foam, this dessert that concluded our dinner, was the perfect final note. The service, both fast and efficient, orchestrated by the wife and daughter of the generous cook, has also inspired us to come back to other gourmet escapades.
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Bravo à Florane pour sa cuisine !!!
Un petit point a améliorer : proposer un choix de quelques bonnes bières en bouteilles de type piggy ipa, chaouette ou tumulte et tout sera parfait ????