In the center of the village, a modern, welcoming address offering a wide variety of dishes that are not confined to regional traditions, with classics (escargots, foie gras, confit, magret with pepper sauce) and innovative preparations: endive tart with fourme d'Ambert cheese, organic picodon crisp with acacia honey and sage, ravioli gratin with scallops. Local wines, friendly service and low prices.
Chef
