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Brasserie-style room with terrace offering meat and fish dishes.
Historically, a goatherd was a butcher working in slaughterhouses as a fat or half fat. So you can hear that the carnivorous tradition is respected by our friend, a restaurateur. Le Chevillard welcomes you in his brewery spirit room, or on his sheltered terrace. Big appetites, to your forks! Plates are generously garnished, including for salads. And what about the rib of beef to share? It's spectacular! Other variations rich in animal proteins are the confit, the magret or the lamb chops. As for fish, it is not neglected: herring à la russe, salmon with dill or red mullet fillets. You will have a choice and a full belly.
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Par contre le cassoulet est une merveille