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Restaurant offering dishes made of carefully selected regional products.
A well-established address in the Ainay district. An Établi that seduces us with its "artisanal" feel, a workshop-style setting with the scent of leather, wood and raw produce, artfully crafted by passionate chefs, chief among them Louis Fargeton. Simplicity and sharing are the hallmarks of this chef, who uses the finest regional produce, in particular vegetables from Agriz, to create seasonal compositions that are as tasty as they are bewildering. A warm decor, a choice of knives by Savoyard cutler Jean-Loup Balitrand and surprising dishes: turbot, earth pear and saffron; pithiviers, hind and truffle; butternut, spices and caramel. Bluffing.
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