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This restaurant is located in an old station. Enjoy the cuisine offered, a mixture of traditional dishes with personal touches and a house side with fresh produce. The map evolves over the course of the seasons, so you never eat the same thing. Don't miss the specialties of Thierry Philippon: the Caribbean bouillabaisse and the snail's cassolette at the Montbrison stone. To taste, among other things, the freshly baked goats, the large scuttling slats in Provence, or the chicken staircase with spice bread, finish with the cream burned to cardamome or the great Bulgarian sorbet and its red fruit coulis.
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