Le Bouchon - Reservar una mesa

A real local cuisine, with a lot of finesse. Fresh products and delicate cuisine. The boar uterus, accompanied by small nerves and celery, is simply divine and copied. The mushroom velvet is a slaughter. The sandnet with a pear fondue sauce is sublime. The campagnard terrine is excellent. The highlight of the exhibition is dessert, the autumn verrine which is a subtle mix of pears, cream of wavy browns and white cheese, with a biscuit emia, prepared by the charming woman of the patron. It's fabulous. As for the simple and warm welcome, where the chief, chief, comes to consult the opinion of each client, is no longer in current habits. Cyril, the boss makes a sumptuous kitchen with his heart. I invite you to discover this restaurant. It would be a shame to pass. The regulars will know the quality of this beautiful kitchen. Thanks again, we were transported to a world of happiness, both for the kitchen, and for the warm welcome of the owners of the place.

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Very correct for the price, from the kitchen without pretention very well executed. Small wine menu, selected clothing. Special mention for the crottin and the visit of the chief at the end of the service

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Very good reception in a pretty village at the top of a hill. The dishes are homemade with fresh products, we have feasted. You can even find local products such as beer without fish.

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Very friendly welcome, quite affordable and rather good cuisine. I've waited a bit after my dish that we're coming to see me and so I didn't take dessert or coffee, damage.

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Value excellent price, restaurant atmosphere and pleasant staff. Excellent experience (even if she lacks fries (private biography);

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