MÊZON DE BOUCHE
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This recently opened establishment has already made a name for itself with its excellence. In a bucolic setting, it's in what looks like a farmhouse that chef Xavier Catoul and Sandrine Cuzon welcome you for a gastronomic journey through the classics of French cuisine. So it's hard to cheat: simplicity and perfection of execution are the order of the day. Mêzon takes up the challenge: grilled veal sweetbreads, Anjou pigeon cooked on a trunk and glazed carrots, Turkish orange and chocolate ice cream. A real treat! As for the wine, Mathieu Closset is in charge.
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