MANOIR LE QUATRE SAISONS
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Le Manoir changed ownership in 2017, with the arrival of Benjamin Agu, a chef, and his wife Isabelle Agu and Jean Etienne Plault, who gives a treat to passing gourmet, a little like an innkeeper of yesteryear, in the noble sense of the word. Throughout the seasons, Benjamin gets his Inspiration from local products that he highlights in a refined cuisine. Let's take the example of the half-cooked duck foie gras with sweet spices, chocolate and gingerbread, the salmon carpaccio which they smoked themselves with beech wood, algae butter or even langoustines in kadaif, cold crémeux of pea.
For gourmets, you will love the dessert menu, especially the chocolate rolls and the gourmet verrine "avocado, raspberries and white chocolate".
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Mais le midi, c’est aussi très bien et à un prix abordable. Je recommande
Je recommande vivement