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Address offering a traditional cuisine revisited with local and seasonal products.
In this setting, which formerly housed a carpenter's workshop, Lucie and Quentin present a revisited and tasty traditional cuisine. Here, local and seasonal products are given pride of place! The menu changes daily and is inventive. The low-temperature veal with port jus, mushrooms and pommes grenailles is succulent, as is the parmentier of duckling leg confit, mescluns and honey vinaigrette. It's worth noting that green waste here ends up in the stomachs of the house pigs, Pata and Negra.
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Félicitations aux personnels :cuisiniers et serveuses
Vous voulez de la qualité et du goût avec des produits frais .
Vous pouvez y aller les yeux fermé il faudra juste penser à réserver .