Access for people with disabilities | Children's Menu | Pets allowed
Budget(€)
Indicative price per person (excl. drinks)
39 to 110
Gault&Millau's review2026
The chef's hat is still very much alive in this well-mannered yet lively establishment. In a pretty bourgeois setting, tourists appreciate Chef Hery's meticulous work on carefully-crafted, contemporary compositions with a traditional base: octopus carpaccio with rocket and lemon sorbet, snacked turbot fillet with garlic ratatouille sauce, grenailles veal sweetbreads with chanterelle sauce. Full menu at €55, classic and extensive wine cellar.