It's a clever and jovial way of showcasing local produce, with homemade recipes based on local produce: "Tartibreizh" with Guéméné andouille sausage, Bonnets Rouges potatoes, marmiton of caramelized pork cheeks with farmhouse cider... Pizzas, entrecôte and tartare are added to this already copious catalog in a spirit of good cheer. We drink Loire, Corsican, Italian and Argentinian wines, in the same vein of openness to the world.
Chef
