HOTEL-RESTAURANT BONNIER
Generations follow and enrich the culinary nuances of this restaurant opened in 1926. The two brothers, one chef, the other pastry maker, you spoil dishes and menus on request on request, as desired. Salmon tile, meunière sole, pike soufflé, boar civet, produced frogs, raspberry desserts, Bonnier only cook with fresh products, mainly local producers. Decorated with dark woods and red and white tiles, the room boasts a traditional suit in agreement with this local cuisine. Always ready to share the passion they devote to their profession and family heritage, they will welcome you with a smile.
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