There are real merchants in the area who have a sense of contact, communication and hospitality. Opened in 2001, this small company does not know the crisis. Yvan Dotti is the specialist in the outskirts of the queen and fleischnakas, or of the succulent salmon/saucraut pie (recipe of the cellars of the Old Couvent). But not just because we find everything here: The dishes of the day at very good prices, the veal head, the sausage sausages… Meat is purchased in the neighborhood or carcass and prepared home. With the proximity of the Jardin d 'Hélène, we have a winning duo here and a good home-made meal. Are we invited to dinner tonight?
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