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Restaurant with bright room, patio and terrace, where the chef's cuisine is gastronomic and with local products from Vendée
The Savoyard chef's cuisine is gastronomic, taming the products of the Vendée region, even if we chose the filet mignon of pork, just smoked and pig juice, cream of mogettes, black pudding and vegetables, followed by a technical dessert: apple trompe-l'oeil with cinnamon. During the week, the chef offers a lunchtime menu. The fine, gourmet cuisine doesn't forget burger lovers, with a choice of 5 carefully crafted recipes to accompany home fries. The dining room is bright, but the patio with its large terrace was our favorite.
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