AU PASSÉ SIMPLE
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Karine and Lilian Grimaud welcome us in their beautiful room with soft tones to serve a delicious, inventive and generous cuisine that follows the race of the seasons. Without the menus that make the blue card tremble, the palate finds its pleasure in unexpected agreements especially for lunch. The return menu of the market greeted us with a pick of massive and potato in the Munster accompanied by a very delicate mixed mixed salad followed by a perche-roasted perch filet, pan of oyster basil, then a slice of golden doré to honey, mix of salad and nuts. A nice conclusion in the form of a pear pochée in wine, nachos façon. We feel that the chef eats in his furnaces. We too.
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