Either on our shadowed terrace or in our stylish dining-room, in a cosy and warmly atmosphere you’ll enjoy the truly elaborated cooking of our chef, Thierry.
He will propose you good quality menus, based on market and season products.
During your stay you’ll be able to discover our many regional specialities or re-discover a more classical way of cooking.
Our chef who is also an excellent pastry maker will prepare youmany deserts like his liquorish ice cream.a pancake filled with a hazelnut mousse and hot chocolate sauceor a grand-Marnier icecream with amarenas...and so on..
Our restaurant est opened only in the evening.
The eggplant «papeton»
The pastry filled with cod fish mousse and sea food on a lobster sauce.
The red Mulet cooked with olive oil and basilico.
Thin slices of grilled bull with an anchovy sauce
The pieces of lamb fried with wine olive oil garlic and provencal herbs ...
and also :
A quail salad fried with vinegar of champain
Pleurotes mushrooms salade with a porto and cream sauce
Sliced duck breast with a honey sauce
Different fresh fishes from the market ...