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2024
Recommended
•
2024
Hotel-restaurant migénois proposing a traditional kitchen which changes with the seasons.
Chef Nicolas Brelaud, who also runs the Migénnois hotel-restaurant Le Mitigana and M Pâtisserie, offers an ultra-classic cuisine that evolves with the seasons, always concocted with fresh, local produce. On the day of our visit, we started with a hazelnut terrine with foie gras, followed by calf's head with gribiche sauce, before finishing with a blackberry clafoutis. Simple, very simple, but quite effective! A bit like home...
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