After a stroll, this XVIIᵉ century house extends the historical immersion. Exposed beams and stonework are a perfect match. White tablecloths, red chairs and small yellow flowers brighten up the warm room. Matthieu Keusch serves a very classic cuisine that is sure to reassure customers who are reluctant to discover new things and take risks. Buckwheat is used here in a risotto with "seasonal" mushrooms. Next, we pay homage to Russian cuisine with an honest salmon coulibiac highlighted by a watercress jus and a trout roe beurre nantais. Salad leaves, on the other hand, are not a must. Chubby, airy and soaked, the rum baba lives up to its promise. A small but judicious wine list, each with a brief commentary to make up for the absence of a sommelier. Pei Pei's smiling welcome.
Chef
