Very good address concocting a refined and personalized cuisine with fresh and local products.
Alain works in the kitchen using only fresh and local products while Éliane provides service in the dining room. He concocts a refined and personalized cuisine of the region, judge for yourself: hake filet with Noilly Prat butter, veal spider in Madeira, hot goat cheese salad with saffron syrup, lamb sweetbread in its juice, walnut crisp with homemade vanilla and salted butter caramel ice cream... The exemplary presentation of the plates will not fail to put you in appetite. A very good address.
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Pourtant sur le papier (menu) tout semblait bien :
Le problème est la cuisine elle-même : le velouté de potimarron ressemblait plus à une purée fade, les ris de veau ne se tenaient pas (est ce ça qui m'a provoqué mon indigestion pendant a nuit ? ), le confit non seulement trop cuit mais assorti avec des légumes à peine préparés, et en dessert un fondant au chocolat qui ne fondait pas du tout
Dommage, car la salle type art déco est belle, le service correct...
Quelle déception !
Bonne surprise