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Starred gastronomic restaurant preparing a market menu in the rules of art with seasonal products.
Daniel Gonzalez and David Biasibetti opened their gourmet restaurant in the small picturesque village of Rouffiac-Tolosan in 1998. The hotel has been starry since 2004. Today David is alone on the orders and faces a successful success. Modern and elegant, this high-end hotel will make you happy for a gourmet lunch or dinner. The furniture is contemporary and the warm atmosphere. David concocts dishes that will delight your taste buds: superb fatty liver preparations of the Gers on entry, then a turbot filet to the bergamot confit or a cod touring rod. What's going on? Let yourself be tempted by the game. For a truly exceptional taste experience, go to the appeal of the truffle menu, completely thought about around Melanosporum truffle and declined into six services! The sommelier will advise you to give you the best wines. During the week, a market menu allows you to discover seasonal products prepared in the art rules.
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