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Hotel-restaurant migénois proposing a traditional kitchen which changes with the seasons.
Since the end of 2024, the friendly Caroline has been at the helm of this canal restaurant. She's no stranger to our regulars, having joined the Migennoise table in 2007, when she cut her teeth at the Hostellerie des Clos in Chablis! As for the rest, nothing has changed: the cuisine is traditional, simple and of the highest quality. On the day of our visit, the slate menu included a jambon persillé, followed by a tête de veau gribiche, before finishing with a clafoutis. The hamburgers were also excellent. And the regular entertainment.
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