RESTAURANT LE SORNIN
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The Sornin has a 20-seat tea lounge space, a nice terrace with 30 seats in the beautiful days and a room of 60 seats on the floor. Pascal, the chef, proposes to taste his local cuisine made with beautiful products. The menu of the day leaves the choice between, at least three and four dishes, such as the supreme of guinea fowl, filet of whiting, chasseur rabbit fragmentation and the veined heifer liver. While the other three menus announce to begin, a season bowl with four spices, an abundance of snails, a ris of beautiful pan or foie gras of duck, then a mignon filet, a suprême, a maison beef and homemade pastry or a gratiné of red fruits to sabayon. The best prices and quality are always at the meeting of this charming address. All those looking for a nice table here is a real!
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