Stay with a couple. reception very pleasant by the boss, and other servers. all with a nice little word and available to advise you for your choice. very good dishes, all in subtleties and qualities, there is something to eat in the plate while leaving you from the place to go to dessert. We took in: marinated salmon perfectly picked up with poached fat and mushrooms, very goodPlats:Created duck, green pepper sauce, potato gratin and small vegetables. baking, and gramtin hummmnoix of saint jacques grilled to the creme of lard fume pure potimaron and small legumes. The purée is so good, that we forget the sts jaquesdessert: I let you see the photos there is more than to go!
The shepherd at St Nectaire is very good with a mellow and crispy bread (pleasure that the steak is smaller than the bread) Millefeuille Spéculos is very good, alternating leafing with black chocolate would make it less sweet The service is very good (A little expensive)
excellent reception with very professional staff. a choice in the midi formulas very interesting and for all tastes. The price quality ratio is really top. From the start to the dessert, there’s nothing to say, it’s extremely good. We'll come back without hesitation!
Menu Pleasure, in full choice, served copied Good wine choice, offered in 50cl also All served quickly Average cost per person slightly above 50€, for meals with apero and drinks, justified. It is prudent to book
Reserva una mesa ahora
excellent from the entrance to the dessert, very attentive server, we have had a very good time! Thanks Julian and all the rest of the team... very soon!
menus and dishes are very good. quality ratio, perfect. the boss and the very beautiful cavalry. I'm recommmande.
very competent and very kind server. The meal was divine. I recommend this restaurant with closed eyes.
prices a little high, but it's a restaurant, a very good restaurant ... and it's better to book!
Reserva una mesa ahora
Super quality. You better book. ... everything is said
very good as usual and servers in small care.
Fricassée De Noix De Saint-Jacques Et Gambas À La Persillade, Feuilleté Aux Épinards Et Jus De Viande
T-Bone De Veau Grillé À La Crème De Morilles, Courgettes Farcies À La Ricotta Et Brunoise De Légumes
Moelleux Au Chocolat, Coulis De Caramel Au Beurre Salé, Glace Vanille (12Min De Cuisson)
Soupe D’ananas Et Gariguettes Au Champagnesoupe D’ananas Et Gariguettes Au Champagne
Tranche De Foie Gras De Canard Mi-Cuit, Purée De Fruits Secs Et Vinaigre De Xérès
Pain Perdu Tiède À La Confiture De Fruits Rouges Et Son Sorbet Cassis
Ris De Veau Braisée Aux Morilles Et Pommes De Terre Rissolées
Tartare D’avocat À La Coriandre, Feta Et Viande De Grison
Croustillant De Camembert Et Pommes Flambées Au Calvados
