With an aperitif in your hand at the pretty bar or on the bucolic terrace in fine weather, the welcome is always warm. The discreet service of a friendly team puts the final touch to chef Jérémmy Parjouet's dishes in a comfortable veranda. The ball opens with a particularly successful revisiting of buttered radish, followed by Dordogne trout nicely seasoned with a green curry and coconut milk. This is followed by some devilishly crispy sweetbreads, then lamb with a hint of the Orient. The icing on the cake comes with Champions League desserts: strawberries and their New York Roll with buttery aromas of an intensity that would put the best pastry chefs to shame, and a legendary almond-crusted tart. As for the wine selection, let Jessy Preisser advise you: every one of his choices hits the mark.
