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Surrounded by endless green woods, this gourmet restaurant with its Japanese garden and ponds and shaded terrace, has been delighting a local clientele with remarkable consistency since 1987. Chef Patrick Giraux’s cuisine is a blend of tradition, technical skill, refinement and the finest local and international produce, prepared with remarkable sauces, seasonings and cooking methods. Excellent service and fine wine list, as only to be expected given the savoir-faire of this emblematic establishment.
Roast langoustines, sauce vierge with herbs, baby broad beans, spring onion and tomato vinaigrette
Veal kidney deglazed with Marsala wine and grape mustard, with sautéed baby potatoes
The “Paris-Orvault-Brest”