CHEVRE ET CHOU
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Chic restaurant offering bistronomic cuisine, with a menu that changes with the seasons, at a modest price.
Cindy has taken over the Auberge des Acacias and turned it into four charming rooms and a chic, uncluttered dining room. She prepares bistronomic cuisine and has opted for a reduced menu and local suppliers to offer home cooking based on fresh produce. On the menu: gratin of Dauphiné ravioli with porcini mushrooms, burger of the moment, salmon pavé with white wine, conchiglionis stuffed with leek fondue, poached pear with spices, Breton sablé, tonka bean ice cream. On Sunday evenings, you can order takeaway.
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