Renovated former mill offering gourmet bistronomic cuisine and market dishes.
In this old mill, renovated in a modern spirit with "industrial" lines, a chef with a background of great starred restaurants has settled down. Patrick Tweedie proposes a gourmet bistronomic cuisine, with dishes made according to the markets, rabbit terrine, mushroom and chanterelle risotto, tournedos Rossini... At lunchtime, a formula is concocted each day according to the arrivals. A setting of character where a warm and refined table is in harmony with a land and a territory.
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