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Warm and friendly country restaurant offering rich, abundant and tasty sauces.
A warm and friendly country restaurant with just one drawback: a very small and often full dining room. Eric Gachignard and his second-in-command (Marc Antoine) navigate a classic repertoire with ease, but with a few fine finds: caramelized onion ravioli in a hazelnut crust, Thai-style lamb fillet, gently braised veal sweetbreads, Dugléré-style sole fillets, for example. And what about desserts? Fougerolles Morello cherry and kirsch soufflé, candied apple rose, or combava madeleine cookie. In short, we recommend it!
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Nous reviendrons avec grand plaisir
Allez y les yeux fermés