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Bonifas
12,520

Grégory Duranton is not one to change a winning recipe. He works seasonal produce with gusto and generosity, as illustrated by a memorable dish combining the beautiful flavours of spring: asparagus, morel mushrooms and wild garlic under a runny poached egg, while the beetroot-cured cod comes with a side of refreshing pickles. Crystel's smiling service does credit to the customers of this rural restaurant, her sole ambition being to procure them a moment of relaxation and pleasure.

Opening hours

Monday Lunch & Dinner
Tuesday Closed
Wednesday Closed
Thursday Lunch & Dinner
Friday Lunch & Dinner
Saturday Dinner
Sunday Lunch & Dinner

Team

Duranton Gregory Chef

Our partners

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