You will open your chakras to savour the culinary magic offered up by new chef on the block, Patrice Bierg. His menu, short and fresh, anticipates the simple refinement of expressive and precise dishes that have deep roots in the region. We in no way regret surrendering to the carpaccio of tuna, salmon, fresh cod, marinated in fresh herbs, or the filet of pike perch de pays cooked in citrus butter, and the roast peach with verbena-infused ice cream. Distinguished service and setting. In the cellar, quality Loire wines.
Examples of main courses:
Warm asparagus and whipped Bavarian sauce.
Pigeonneau (squab) de Monsieur Terrien, boned and roast au jus simple.
Fresh fruit maki and pineapple sorbet.
Lunch: M T W T F S S / €19.90/€25
Dinner: M T W T F S S / Fixed price menu: €28
Price range for main courses: €22-€38
Children’s menu: €13
Handicapped person can access to the room
14 rue Armand Brossard
Tél. 02 40 48 20 02