Lou Tiap Anne Et Olivier, Aubergistes Heureux

a day of rain, what a pleasure to take its aises to the "lou tiap"! the patronage illuminated the places of his great blue eyes, while offering delicious dishes and dishes made with love by the cook. I particularly enjoyed the brothel of three fish, even dessert was exquisite: a pear conference in hibiscus infusion. a great bravo to you and continue in this excellent sense!

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lou tiap celebrated the spring of the Languedoc in the presence of 2 wine growers aoc of corbières of the estate rune, it was very interesting and we enjoyed a beautiful house of cassoulet, one of the best to betting. another rare and perfectly designed dish: lamprey civet! Congratulations to the olive chef for your talent and thank you for your warm welcome.

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Very good reception and very friendly staff. The kitchen is very well presented and explained. I savored the entrance with very fine slices of excellent raw vegetables) the duck magret and flat, I took a pigeon with remarkable tenderness. When at dessert the blown Lou, it is simply wonderful. Address to be recommended absolutely. I'll be back

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superb setting, meals are top, it is an incredible restaurant:

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The best lip cap at the royal of all Paris.

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