LE JAMBON
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Address offering selected local products and meats
A third-generation chef, Philippe Labadie was naturally initiated by his father before doing his apprenticeship with Cousseau at the Relais de la Poste in Majescq, and winning the national title of best apprentice in 1974. The chef works with subtlety with products rigorously selected from local producers. His cassolette of veal sweetbreads with porcini mushrooms, his half-cooked duck liver confit with rose petals and toasted gingerbread, his filet of royal sea bream and his inimitable hot soufflé with Grand Marnier are classics.
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Members' reviews on LE JAMBON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Les roses sont de
nôtre maison.
Si vous êtes de passage surtout n hesitez pas, le rapport qualité prix est excellent, un tout petit regret l absence de carte
Ce restaurant et l'hôtel accepté les chiens, il faut le noter tant cela devient de plus en plus rare
Rapport qualité prix, excellent.