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Restaurant offering dishes prepared with passion by the chef Julien Chabert.
Chef Julien Chabert delights us with his passionately prepared dishes. Gourmandise is the order of the day. The dishes on the à la carte menu are proof of this: 12-hour braised beef casserole, hearty jus, homemade aligot and glazed carrots, or roast hake with seasonal vegetables are just two examples. The chef doesn't forget to stick to the basics, using only the finest local produce. In terms of ambiance, the dining room is sober and the welcome discreet. The establishment is perfectly positioned on the central plateau. It's one of the few restaurants open on Monday evenings.
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