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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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Prix correct
Très bon cuisinier la dame qui Sert est sympa agréable disponible
Je recommande vivement ce petit restaurant
Service excellent
Hervé Gouttefarde France ???????? genilac