Grégory Bellard changes his menu according to the seasons and draws his inspiration from the best local producers.
Spacious and bright, the room is deliberately limited to 20 covers for a quality service. Grégory Bellard changes his menu according to the seasons and draws his inspiration from the best local producers. The chef sublimates the products of his creativity, which he presents in skillfully composed plates. Trout from Lau Balagnas, black pork from Bigorre, lamb from the Pyrenees are some of the highlights. Beautiful fish from Breton or Luzé fish markets are among the surprise guests. A beautiful address which will delight the gourmets.
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