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Restaurant with terrace where everything is home-made by Benjamin Verkinderen.
Here the freezer is only used for ice cream! Everything is homemade with a Basque touch by Benjamin Verkinderen, a thirty year old cook and pastry chef from Ariège, who came to follow his wife to the Loire. A way to make us discover his land: an egg scramble with truffles, a foie gras marinated in whisky, the moundjetado, a real Occitan cassoulet served in its earthenware dish, which we taste with a georgette... You can sit on the terrace on the edge of the Loire, or in the red and black colored dining room. O Benestar, an ode to well-being!
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Members' reviews on Ô BENESTAR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Qualité des aliments locaux au top. Pas excessif en prix, cadre sympa.
Les produits sont admirablement mis en valeur et très goûteux.
Le service est effectué avec le sourire et le soucis que tout nous convienne.
Une personne végétarienne faisait partie de notre groupe et le chef a su s’adapter pour lui servir une entrée et un plat chaud au top.
C’était une première visite mais il est certain que ce ne sera pas l’unique !
Un grand merci et continuez à ravir nos papilles ????????