ServicesClick&Collect | Delivery service | On order | Online shop
Gault&Millau's review
Breeding
Dagobert and his wife raise their own lamb and pigs, and make their own charcuterie. Lonzo, coppa (they have a Corsican friend!), saucisson, sausage, caillette... Also lamb meat, but also pasta made from small spelt. Farmhouse inn in season, with Dagobert's regional dishes, Wednesday to Saturday evenings in summer, and Sunday lunchtimes.
