Over the past fifty years, the Brumards have been enjoying a carnivorous feast at this inn on the Neufchâtel road, rustic right down to the beams! Even today, people don't come to suck radishes, but for entrecôte, prime rib or filet aux morilles, after oysters and before apple pie. The accompanying sauces: neufchâtel, poivre or béarnaise, and the mass is said.