Description

The place seems frozen at the beginning of the sacred 21st century, a happy memory of a splendour that has lost none of its charm. The varnished wood, the blurred glass, the double tablecloths on the tables, the quality products, all present, celebrate the technique of chef Patrick Olry as much as a clientele eager for recognition that appreciates the breadth of a house that is loyal to it. Dieppoise-style scallops with coral and sweetbreads in a shiitake and truffle arborio, with a lovely chicken and celery sauce. Traditional cakes (cocoa biscuit, chocolate ganache and praline) Conventional and local cellars, specialities of great prestige.

Schedules