It used to be a truck stop... Trucks have now disappeared from the landscape, but the spirit remains: warmth and conviviality. This stone and (false) half-timbered building has been completely refurbished, without extravagance but with taste (parquet flooring, stonework, bleached beams, fireplace...). At the helm: Pascaline Albicini (Vigato then Etchebest at "Le Quatrième Mur") and Marine Hervouet (London, l'Arpège and Bruno Verjus). The latter works in the kitchen, Pascaline navigating from table to table with ease, efficiency and kindness. The cuisine is lively, making the most of local resources and giving pride of place to vegetables. Superb scallops in their virginal expression, carried by a perfectly balanced quince and honey condiment and an incisive beard mousseline. Next, an equally happy marriage of pollack, flouve sabayon, harissa and melting spinach. The pigeon, delicately barbecued, is accompanied by beet in different textures. A lively jus with notes of Noilly Prat completes the dish. As for the laurel soufflé, it goes well with a melissa-topinambour ice cream. Cellar: dozens of quality proposals.
Marine Hervouet Chef
