Restaurant with character and open terrace where the chef cooks fresh products with originality
The staircase, designed by a master stonemason, which adorns the main dining room, sets the tone for the restaurant's savoir-faire. Maryvonne Banon warmly welcomes you to this restaurant with character. A second room opens onto a terrace, open in fine weather, and upstairs, another room is available for small seminars. On the plate, chef Emeric Banon cooks only the freshest produce, with great originality and flawless, gastronomic presentation. After the "assiette d'impatience", it's time for starters: Arborio risotto, sweetbreads, shiitake and chanterelle mushrooms, or why not red mullet on warm goat's cheese and pistou, mesclun salad. The pleasure continues with a fillet of sea bass with saffron pistil emulsion or a venison pavé with quince. Cheese and/or sweets with Breton sablé, black mousse, exotic fruit or hot soufflé with clementines and Imperial mandarin. If you're more adventurous, leave the beaten track and let yourself be guided by the chef and his famous "carte blanche", which allows you, depending on the chosen formula, to taste from one to five dishes, accompanied by glasses of wine and concluded with a coffee served with mignardises.
Members' reviews on LE ROMARIN
You can come and choose quantity of plates .
Le menu commence par un avant mise en bouche, une mise en bouche, une entrée un carpaccio de saint jacques, un plat picanha de veau, un avant dessert une panna cotta et en dessert un soufflé à la clementine, tout était super bon, me concernant grosse mention pour le soufflé, je conseille vivement.