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 in the kitchen, a specialist in high-quality meats, chooses local produce and cooks it in a brazier. His daughter Julie, in the dining room, welcomes you with a big smile. The menu changes regularly according to market produce. Traditional home cooking revisits the classics. The menu for two is an excellent choice, with a starter of lobster from the restaurant's own fish tank, followed by a main course of prime rib. The terrace offers a very pleasant setting in summer. The adjoining butcher's shop lets you prepare these exceptional meats at home.
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Cuisson saignante, goûteuse et tendre. excellent accueil du patron et sa fille.