A lovely vaulted brick cellar with authentic, regional charm, where you can enjoy fine brasserie cuisine, combining today's fashions with the traditions of yesteryear. Depending on the season, dishes include green asparagus velouté, confit pork belly and poached egg, fillet of sea bass with almond beurre blanc and fresh pappardelle, poultry supreme stuffed with truffle, jus réduit and polenta cake, matured meats and hibiscus-flavored crème brûlée. Convivial atmosphere.
Chef
