AUBERGE LE MASCARAS
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This inn is a sure value, quality meat cooked in a brazier, lobster from the fishpond, local products, and a terrace with tapas.
Jean-Pierre welcomes you with a big smile. He has left his stoves to a new chef. He specializes in high quality meats, choosing them from the region and cooking them in the brazier. His menu changes every two or three months depending on the market products. His traditional home cooking revisits the classics with fresh products. We recommend the menu for two, lobster as a starter, which comes directly from the restaurant's fish tank, followed by a rib of beef as a main course. A delight. The terrace has become a tapas bar. The inn remains a sure value.
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Members' reviews on AUBERGE LE MASCARAS
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Cuisson saignante, goûteuse et tendre. excellent accueil du patron et sa fille.