Just off the banks of the Trec, a large contemporary building in the town center hosts a modern-day brasserie-style brasserie in the southwest. With a professional welcome and a platter squared away, the extensive menu offers a regional, meaty choice, with a few variations: duck grattons, duck breast tartar, veal bavette in red wine sauce, as well as squid with Espelette chilli pepper and roast sea bass. Among our favorites are andouillette from Marassé and, of course, magret, with home fries or Rossini.
Chef
