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.