Restaurant with terrace on the waterfront, where the menu is enriched by the chef's proposals in different cuisines
At the helm here is Antoine Bertin, a chef trained at the Ecole Ferrandi who also worked at the Café de la Paix in Paris, and who is now based in the village where Marc Meneau once worked, and where Serge Gainsbourg often stayed at the end of his life. Hence the name, a tribute to him, and a creative, gastronomic menu in which wines play an important role. For example, we liked the pan-seared scallops, smoked bacon, hazelnuts and lime, followed by roast duck breast, creamed corn, burnt corn and popcorn. Great!
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Members' reviews on L'EAU À LA BOUCHE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Merci pour votre retour. Pouvez-vous nous dire ce que vous avez trouvé moyen dans le service ? Merci beaucoup
A privilégier lors d'une visite de Vezelay et de Bazoches.
Maigre cuit comme il faut
Tarte au citron succulente
Le cadre est idyllique. Dommage qu'il n'y ait pas de menus car l'addition est élevée.