L'HOSTELLERIE LES TROIS PIGEONS
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While Isabelle welcomes us with kindness, Eric Baudouin is in the kitchen with his team to assemble wonderful dishes that combine land and modernity. Taste chartreuse from quail to black olives and black olives to the Greek with its feta salad to pistou and roasted thigh, then minute-filled squid to Guémené's massive in soup of mussels and soup of vegetables or the duck magret from Augé to wasabi and its new soubise of soubise, finish with the swimming of strawberries to hypocras and financial à, among others. The card is renewed every season and the wine card is up to the height. Nice address!
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