Every year, Alain Pavard prepares a series of delightful surprises for us at this auberge, with plates full of delicacy and color. After the amuse-bouche, the rosette of scallops is a demonstration in white-green-pink; a pretty monochrome picture with the beet millefeuille full of finesse accompanied by gambas, wild sea bass, leek confit and a curry-herb oil sauce that brings a delicate greediness; we finish the meal on notes of freshness and light acidity with the pineapple-yuzu-mint and some mignardises including the delicious chocolate tartlet. Relaxing setting overlooking the flower garden, wine list from all regions, perfect welcome from the hostess.
Alain Pavard Chef
