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Catherine and Dider Rateau have this discreet semi-gastronomic restaurant, a little away from the city centre. At the foot of a small building at the corner of Dugas Street, a room decorated with watercolours and a surprising Mayan calendar. As its name indicates, menus vary according to the time of the year: The chef knows how to highlight his products without masking them with sauces: foie of fowls of poultry and goose geese, pistachio and mesclun to the beggar, mignon filet of pork in cider, supions way served in a bowl. The truffle menu should be retained: ravioles of émulsion langoustines, poultry poultry, truffles served in its jar or even roasted whole lobster, blanche white bisque. In dessert, a delicious assortment served on a flat slate. As for the service finally, it remains relaxed while not losing anything its effectiveness
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Members' reviews on AU FIL DES SAISONS
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Menu à un tarif abordable, comme les boissons.
De l'entrée au dessert, en passant par le fromage (chariot avec choix vaste), aucune fausse note.
La viande était tendre, les saveurs des plats et des accompagnements parfaitement maitrisés.
Cela faisait bien longtemps que je n'avais pas pris autant de plaisir dans un restaurant.
Le service est bien réalisé, avec le sourire, malgré une seule personne en salle.
Hâte d'y retourner!