Every year, the same positive impression: in this privileged location, facing the Halles, this Gourmandine provides a highly professional service and a regular cuisine, in its register, of contemporary cuisine against a backdrop of regional tradition: home-smoked Pyrenean trout, gyozas of prawns, cordon bleu with farmhouse bacon and Pyrenean cheese, home-made cassoulet, wellington beef, wild hake black rice chorizo... Choice of contemporary desserts (lemon tart, banoffee...), cellar at fair prices.
Sébastien Boyer Chef
