L'Ecuelle

1320

Madame welcomes you with her graceful and sunny disposition in this period village building, while the chef Jean-Claude Moucaud brings out his perfectly seasoned classic preparations. The roasted cod swaddled in strips of chorizo with a salad of Paimpol beans was particularly refreshing. The perfect cooking of the veal chop with chard and rosemary is not overshadowed by the generosity of the other side dishes. A very local tartlet with damsons served with a Mirabelle plum sorbet adds the final touch to the experience.