A restaurant offering colourful cuisine with an inventive menu that celebrates the diversity of ingredients and flavours
Colourful cuisine with a friendly and inventive menu. For example: cep tart and pan-fried foie gras, quail egg cassolette with foie gras and mushrooms, scallop carpaccio, veal sweetbreads with Banyuls sauce, lobster with ginger, duck breast with foie gras, before desserts that make you salivate: tiramisu revisited with mango, raspberry macaroon, cannelé... Attention, the evening is dedicated to groups, on reservation only, the chef also providing a catering service very appreciated in the region.
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