HÔTEL DE LA POSTE ET DU LION D'OR
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Restaurant in a refined setting offering a cuisine with sweetness, colors and flavors
At the table of this superb HÔTEL run by the Charron family, chef Eric Balan cultivates refinement in a superb festival of flavors. On the L'Eternel menu, for example, we loved the first course: pan-seared duck foie gras escalope, Timut pepper, kiwi juice and verbena emulsion. Then, the melting apple, hibiscus beet and purple oxalis before finishing with a creamy kalingo, coconut, lime fromage blanc sorbet and coriander gel. Great art. Original and exotic to boot!
Did you know? This review was written by our professional authors.
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