A restaurant with a warm welcome offering refined local cuisine inspired by the cuisines of other countries
This couple of travellers decided to put down their suitcase in the former commandery of the Templars. With many years of experience in the restaurant business, Chef Luc Baille offers a refined, local cuisine inspired by cuisines from elsewhere, but not only... He works with rabassiers, and when in season he adds local truffles to his menus. The Petit Futé tested the first course: the pressed poultry with tandoori massala, texture of pumpkin - skimmed fresh herbs and pumpkin pickles. What more can we say, a magical moment. A very warm welcome.
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Members' reviews on O' RABASSE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Nous avons laissé libre court au chef pour l'élaboration du menu et celui ci nous émerveillé par l'élaboration de ces plats .
Un vrai tableau dans nos assiettes , visuel, olphactif .....
S'en oublié notre hôtesse intarissable sur ça région et l'accompagnement des vins avec nos plats qu'elle nous présente à merveille .
Nous souhaitons à ce couple de jeune restaurateur un belle avenir et nous ne manquerons pas de revenir à leur table.
Toute nos félicitations.