Except Friday diner, saturday and sunday and day before bank holiday and bnank holiday
Starter of the dayor
Plate of porkor
or Chicken cutlet with Trôo creamor
Breaded fish à la Provençale
Our chefs Wilfried Meunier and Gabin Royer propose tasty and inventive cooking that celebrates the terroir according to the seasons.
Fine and delicate "homemade" cooking that will surprise you.
Its beautiful dishes are served in our two elegant air-conditioned dining rooms or out of sight, in the calm of our delightfully shaded inner terrace.
- 2 dining rooms +Air conditionned
- Shaded Terrace
- 2 Menus + la Carte
- 2 cocottes
- Piano at disposal