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One of the gastronomic detours of the coast, which brings together Jean and Corinne, Intimes as an excursion group. Two dining rooms and a seasonal terrace devote season after season to regional traditions: eggs meurette way grand-mère, paved with perch way, paved with pan-fried charolais (na-tu-rel), head of calf sauce gribiche (contributes to the reputation), fragmentation of Bresse chicken to cream… but also, quite simply national: Marbled of fatty liver to two flavours, pan of Saint-Jacques and gambas… But one must conclude… Why not on a soft chocolate flowing… white or black… or art and way.
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