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.
Le prix n’est même pas assez élevé par rapport au service et à la qualité des produits…..
Bravo. ????????????????
Ce fut un moment de plaisir.J'ai été accueilli par le patron avec un sourire éblouissant et de gentillesse.
Le repas était succulent,des amuse- bouches au dessert,un soufflé au grand marnier comme je n'avais jamais mangé.
Merci