Romain Brard's cassoulet has earned numerous titles, making it the house staple, but our meal the other night turned to other offerings from the South-West. For starters, the Pyrenean trout koulibiac had a well-executed paste, but the tarragon condiment quickly took over, masking the finesse of the fish. The oxtail stuffed with foie gras is visually appealing and gourmet, in line with the company's precepts. For dessert, a chocolate waffle served simply, a correct execution for a well-behaved child. The dining room welcomes both young couples and groups of friends looking for comfort food. The short wine list, presented by a smiling young maitre d', offers a variety of wines from all over France.
Romain Brard Chef
