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You’ll find wooden beams and centuries-old stone walls in the three rooms of this restaurant, located in a former 18th century mansion, and managed by Sarah Simon and Mathilde Lambourd , with attentive service. At the stove, the team abounds with elaborate traditional cuisine, boosted by inventive flair. Guests also come to share the owners’ passion for exceptional wines: roughly fifty references that you can enjoy by the bottle or the glass.
Flash-seared, marinated tuna / azuki-beet hummus / black sesame breading
Free-range pork marinated in garlic / balsamic jus / Auvergne blue cheese cromesquis / roast shallots and yellow beet mousseline
Pistachio cream / muscovado sugar shortbread / pineapple / star anise ice cream