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Restaurant offering gastronomic menus such as Aubrac beef tartar with hazelnut
Gilles trained with top chefs before returning home to express his talent in the kitchen. A great specialist in fish, featured on the daily menu and in his gastronomic menus, he also regales us with a butternut velouté with green curry; breast of pigeon from La Coulonnière au sautoir, samossa of confit thighs or a supreme of free-range chicken contisé with lemon-almond butter. Finally, a selection of seasonal cheeses, followed by equally desirable sweet dishes, such as poached pear with coffee and tiramisu ice cream.
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