HOSTELLERIE DE LA PORTE SAINT-JEAN
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A quiet and discreet address that, for years, never disappoints, although new hands now hold it. It is a good shot of young people now offered by Béatrice and Patrick who settled and then refreshed the hotel as a whole. Rattan of rattan, fireplace, flowered and shaded inner terrace, clear walls and old beams, new days and hours of service, fresh and fresh French cuisine. Veal head on Tuesday 1 st Tuesday and kidney on the 2nd Thursday, each month; it is for safe values and rare enough to mention them. Over the weeks it will be quail bowl then pochée line or tab of chopped apples or, more worked, snails to mushrooms or stir-fried bouquets in garlic then roasted cod to olives. The most gourmets entichent from the homemade fat liver and continue on a partridge with pepper and green cabbage based on wish. But the beautiful season will make the most of the freshness of the garden. We liked the reception and cleanliness, the small prices and a nice map of local wines, of course.
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