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Restaurant offering a semi-cooked foie gras, a Perigord plate or a good pig's trotter.
The address is well known by the locals, the walkers and the rugby teams that play on the field next door. However, it is discreet on the web and is only open to connoisseurs of fine, hearty and tasty food. In the kitchen, the chef Jean-Philippe Egoux goes to great lengths to prepare for his guests a semi-cooked foie gras, a Périgord plate or a good pig's trotter. The menu is tempting and it is sometimes difficult to make a choice among the dishes. An opportunity to come back to taste the one that has been left out!
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Members' reviews on LE PULL VERT
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Très bonne cuisine, la serveuse au top ???? Franchement je recommande ce restaurant.