The name is a passing nod to an ode composed by Victor Hugo in this very inn back in 1821. The hearty and unapologetically rustic food is inspired by the seasons and showcases local produce, particularly vegetables and aromatic herbs. Save room for the dessert, a warm soufflé, whose flavour varies according to the season.
官网On the edge of Rambouillet Forest, chef Cybèle, who formerly ran the Table de Cybèle in Boulogne Billancourt, fell in love with this estate dating from 1850 and where she now grows practically everything she cooks according to permaculture methods… Fresh greens thus play a pivotal role, flanked by fermentation techniques and produce from local growers, in deceptively simple, signature cuisine rich in aromatic legible flavours. The bread, butter and yoghurt are all homemade and the wine list is packed in biodynamic and natural vintages. A Scandinavian slant depicts the venue, which also offers
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