Both the decor (vaulted cellar, exposed stone and beams) and the food are full of character. Laurent Dufour draws on fine produce to create generous and authentic dishes, such as fillet of sea bream with Provencal-style vegetables and pesto, or roast pigeon with pan-fried foie gras and sherry jus. The menu changes regularly and, in winter, features truffles, of which the chef is a big fan! The welcome is cordial.
官网The initiative by this pair, chef Willy Lardry and maître d' Edwin Smietanski, to open their restaurant here is most welcome. Both hail from Le Creusot but met while working for Yohann Chapuis in Tournus. The interior is inspired in part by nature (with, in particular, wallpaper depicting a forest in the mist). The chef, working alone in the kitchen, shows undeniable maturity. Delicacy and finesse are the order of the day, for example, the lovely courgette flower with cod stuffing and the olive oil sabayon accompanying the cod tournedos, or the mackerel and its marinated cucumber ravioli.
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