In Agen, Michel Dussau, a member of the Collège Culinaire de France, defends his region through thoughtful cooking.
Respect and recognition: that's what local gastronomy owes Michel Dussau! His thoughtful cooking is based on products that are rightly magnified. A member of the Collège Culinaire de France, he defends his terroir, like the foie gras he specializes in. His signature dishes (such as his black truffle brouillade) are outstanding. A maturing cellar produces fine beef ribs. The wine list reflects his respect for the vines. An exceptional table, 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!!