Traditional restaurant with a menu that changes with the seasons.
A rather traditional restaurant, in which one feels good. In the kitchen, we try to maintain rhythm and creativity since the menu changes according to the seasons and market products. The chef works as much as possible in short circuit. We note that the meat is of Lorraine origin. We also underline one of the great specialities, the foie gras of duck house heart of Madeleine, which is largely worth its price. The desserts, simple (clafoutis, puff pastries with Lorraine fruits), are of a formidable efficiency. Title of Master restorer.
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Mon fils a été malade 3 jours pour une bactérie trouvée dans la viande.
Vu le repas de mariage envoyé aucune hygiène et chaîne du froid respectée.