Carryout
Gaëlle and Laurent's kindness plays a big part, and their talent does the rest. With a solid background in both the meat industry and pastry-making, they have a wide range of experience to draw on, and their dishes are guaranteed to be delicious. Jambon persillé, escargots de Bourgogne terrine du chanoine, marbré de persillé au foie gras play the local card: nonette aux écorces d'orange, macarons au cassis complete a successful sweet range.
