A change of owner, but not of spirit. After Erwan, this restaurant has kept the good habit of simplicity and straightforward, no-frills dishes: 5A andouillette, whole duck breast, entrecôte, after gizzard salad and snails. The wine cellar also remains a major asset, quite classic in its content, but opulent in volume and at rather amiable prices (Daumas Gassac 22 at €50, for example, adding €10 on table, remains very attractive, as does Gruaud Larose 2009 at €170).
Chef
