L’AUBERGE DE L’ATRE
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Restaurant offering a refined cuisine that varies according to the season in Quarré-les-Tombes.
Francis Salamolard is no longer to be introduced in the region. This chef was trained in the greatest establishments, at Ledoyen in Paris, but also at the White Hart Hotel in Windsor, in particular. He invites you here, in the heart of the Morvan, to discover his refined and subtle cuisine which varies with the seasons. Don't hesitate to try the homemade duck foie gras and its brioche bread, or the leg of guinea fowl stuffed with cider ratafia. Unless you prefer the saffron pike-perch cookie with fresh fennel purée? A great table to discover absolutely! The establishment also has seven rooms.
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Ñous reviendrons, merci petite Amélie.????????