On the banks of the canal, a large-scale restaurant under the guidance of chef Marie-Eglantine Delcher, who worked alongside her father for many years. In keeping with the accepted regional gastro style, she adds a finesse of flavors and daring pairings in soberly composed plates, such as sea bream with zucchini and mint, red mullet and capers, lean celery and beef jus, veal jus réduit and vanilla caramel quatre quarts. No à la carte menu, 5- or 7-course menus, three-course lunch menu at €38. Suggested pairings from a vast regional wine cellar.
Chef
