Along the main street that crosses the town of Sautron, this charming town house hides a classic, consistent, fair and elegant restaurant that has been attracting a loyal clientele of regulars since 2001. À la carte or with his carte blanche menu, chef Émeric Banon effortlessly concocts a fresh cuisine that mixes gastronomy with simplicity, and in which noble ingredients take pride of place (Breton lobster, foie gras, suckling lamb). The warm service, lovely terrace and honourable wine list are also of note.
Chevauchée de langoustines de St Guénolé on a gratin of asparagus with Champagne sabayon
Twelve-hour pork, cooked in a cauldron
Gariguette strawberries with Cointreau sabayon, sorbet of buttermilk