L'AUBERGE

For over 30 years the Larvoir family has been able to create, fine-tune and pass on their passion to their two daughters, and then to their boy and logic, to their two genderships. Today, this love of land, gastronomy and human warmth results in both family and professional success. It is a pleasure: from the reception to the general ambiance of the hotel (with the hotel holding). The decoration is bright and airy, with high quality dishes and glassware in harmony. Let us take just a few examples to get us dirty: Saint-Jacques just stove, rebred ravioli and crustacean juice, roast pigeon and its chocolate juice, fresh pasta or a blue lobster shoe to potatoes. The dishes offered and the selection of great wines will leave you without a voice.

If Mr. Larvoir gave his son-in-law a hand, Julien Doucan, at the kitchens of the Auberge, it is in a warm and friendly atmosphere that he will find you in Tokés du 20, a few steps away. A wine cellar offering themed and tasting evenings around charcuterie boards, cheeses, or tarnished tartines: This is how to satisfy a tribe of pilgrims!