In this elegant residence, with its terrace stretching into a manicured park, you can savour very subtle and finely-tuned regional cuisine de terroir, which seeks out the tiny detours and faraway flavours that make all the difference. Roast free-range squab with rhubarb, caramelized red beets, espuma (foam) of loganberry from Vallet, clay-baked pickerel, beurre de coquillages (shellfish butter), tombée de choux nouveaux (cooked bed of new cabbage). You can also get pleasantly tipsy on the great selection of wine here.
Crispy dumpling of quail with foie gras, porto espuma.
Sea bass in spice crust.
Macaron lollipops and a moelleux of chocolate and passion fruit.
