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Near Louhans, in the heart of Bresse, Le Chaudron is the ideal step to émoi and succumb to gourmandise. His new owner for a year, David Pageaut, has completely redone the dining room and placed on a typically traditional and traditional Cuisine cuisine, based on Bresse frogs and volailles. Try the experience of flavours blends with the potato latte and cancoillotte to the bourgogne snails of the Jura Mountains or the rouleau and endives roll orange, carrot juice and ginger. Keep a small place for dessert: lemon-flavored cream, lemon and pine nut. The children will love the fresh fruit chocolate fondue. The proposed kitchen follows the hill waltz.
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Du début à la fin.
Je salue la prestation des propriétaires qui gèrent tout ça de mains de maîtres.
La patronne nous a dit la gourmandise est mon fond de commerce....
Pari réussi à merveille.
Merci pour cet excellent moment nous avons pris le menu découverte..repas tout en surprise.