Thirsty for trends, thirsty for tradition or simply thirsty to discover both local produce and new horizons? Here's a place that works well, with an offer well divided on the menu into hunger and thirst. In the first compartment, a short, well-executed offer, with grilled sweetbreads of lamb with peas and wild garlic from Lozère, yellowtail with asparagus in a dashi blanquette sauce, and brioche perdu with banyuls caramel. In the cellar, good choices by the bottle or glass, with brouilly de l'Arbuisonière or anjou de Mélaric.
Chef
