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In Agen, Michel Dussau, a member of the Collège Culinaire de France, defends his region through thoughtful cooking.
Respect and recognition: two words that sum up Michel Dussau's contribution to local gastronomy. His meticulous cuisine sublimates products with precision. A member of the Collège Culinaire de France, he promotes his terroir, notably through his expertise in foie gras. His signature dishes, such as the black truffle brouillade, are remarkable. The maturing cellar reveals excellent beef ribs, and the wine list illustrates his attachment to the vine. An exceptional restaurant, awarded a Bib Gourmand.
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Members' reviews on LA TABLE DE MICHEL DUSSAU
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
En faite ce n'est pas (plus) du tout ça
Décor années 70 du orange ,du marron ....pas de set de table , pas de nappe juste une serviette tissu ,2 verres et les couverts .
Menu a 27€ ,cuisine très simple rien d'extraordinaire . Je pense qu'il faut "taper" dans le menu à 50 voir 66 pour sortir de l'ordinaire. Boisson assez cher , un jus de fraise ...6€50 !!
Bref , on a bien mangé mais déçu car je m'attendais à beaucoup mieux
Je vous recommande ce restaurant d’excellente cuisine du Sud-ouest!!