In the charming setting of a 19th century structure with an open terrace overlooking a garden, you’ll discover subtly classic cuisine, where ingredients taken from the local farmer’s market are treated with meticulolus care. The menu is filled with dishes bearing enticing names like chausson de Saint-Jacques fumet truffes (turnover of scallops and truffle fumet), croustillant de homard crème de homard (crispy lobster dumpling, lobster cream), rissole de caille (quail) in foie gras sauce, noix de veau de lait (tenderloin of milk-fed veal) with wild mushrooms. For dessert, we hesitate between the fondant au café in single malt cream, and the délice au chocolat amer (bitter chocolate). Thoughtful service.
Croustillant (crispy dumpling) of langoustines and veal sweetbreads.
Sea bass en écailles de pommes de terre nouvelles (with new potato “scales”).
Chariot of aged cheeses.