Assertive, traditional fare, with no fancy tricks to distract the eye. The chef knows what she's doing and offers a fair menu that doesn't cheat on the quality of the product: snails, Berrichonne salad, andouillette and solid beef, tartare-frites, entrecôte with cep sauce or 300g chateaubriand with pepper sauce. Menetou and Sancerre, Reuilly and Châteaumeillant are all available by the jug, glass or bottle..
Frédérique Durand Chef
