Restaurant serving friendly, gourmet recipes and "canaille" cuisine with meat on the spit
In his restaurant, whose decor is inspired by the Parisian bistros of yesteryear, chef Paul Quetel has fun reinventing local cuisine. His recipes are convivial and generous, concocted with fresh, local produce. His rich, flavorful canaille cuisine is enhanced by spit-roasted meats. Crispy pig's trotters, herring and apples in oil, or rabbit royale. A vegetarian dish is also available: Paul succeeds in surprising with familiar dishes, while paying homage to our culinary heritage.
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Members' reviews on L'ASSIETTE AU BEURRE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Super accueil, chef à l écoute.
A découvrir absolument.
Une adresse à découvrir????. Le "chou farci" qui a reçu la médaille d'argent du concours national est désormais un incontournable.
C’est dur d’accéder à l’excellence et pourtant …
Merci
Des plats efficaces, copieux et une présentation de qualité. Continuez sur cette lancée et nous reviendrons régulièrement car les suggestions du jours sont appétissantes.