In the bypass alleyway, a deserving table offering a more elaborate cuisine than the usual tourist baggage around confit and cassoulet. Chef Jérémy Thomann of course devotes himself to the department's flagship dish, with well-defined menus, but also works on a certain originality around foie gras, apple mango ginger chutney, perfect egg, truffle mushroom toast emulsion or buckwheat lamb orzotto style and smoked beet. Good Corbières cellar at fair prices.
Jérémy Thomann Chef
