A distinguished hotel, between the station and the city center, offering a bright table opening onto a pleasure garden. The chef's creative flair is evident, and the dishes are meticulously prepared, with mixed dishes such as Tarn asparagus with tzatziki sauce, squid carbonara, low-temperature egg, wild salmon roe, shiitake and Colonnata bacon. All that's missing is a bit of binder and character to elevate guests' enjoyment, and a little effort on the desserts (pear not sufficiently candied with sorbet, almond crumble, port). Discreet, friendly service, hotel cellar.
Mediterranean mackerel in homemade escabeche, cream of pea soup, pickled radishes, seasonal baby vegetables
€14
Home-made semi-cooked duck foie gras, fig confit, almond crunch, "Piquillos" bell pepper jelly, beet pickles, granny smith apple
€17
Main course
Sage-flavored monkfish, fire-roasted green asparagus, bean and mint purée, clams, roasted onions and sage nage
€24
Fillet of French Charolais beef cooked at low temperature, crispy potato terrine, red wine shallots, baby carrots, pickled onions, Pic Saint Loup sauce
€26
Dessert
Local pear confit with turmeric, pear sorbet, almond crumble, port wine
€9