Michelin-starred inn preparing local products, meats, gourmet and beautifully prepared dishes
We can't get tired of this address of Eric Maio, who a few years ago moved from the starred gastronomy of his inn to the bistronomy in this commercial area. The chef has not lost his love of the land and his truffle dishes. Local products and canaille dishes, gourmet and nicely dressed, are never far away with for example the veal steak, roasted cod with chorizo, the famous andouillette from Autran in Callian (world champion andouillette!), and the fillet of beef and pan-fried foie gras with truffles. To take away.
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