Laurence Bergaud, a native of the region, is head chef and will delight you with a cuisine inspired by the seasons and regional agriculture, accompanied by a fine wine list carefully selected by Alain Bergaud. Snail casserole with garlic cream, salmon gravlax, soft-boiled egg with porcini mushroom cream, south-west duck breast, sea bass fillet with seasonal vegetables,
Group lunches available on request. LUNCH FORMULA 17€ + lunchtime snack menu
Seminars Room capacity 20/25 pers
Group lunches available on request. LUNCH FORMULA 17€ + lunchtime snack menu
Seminars Room capacity 20/25 pers
Services offered
Quality standards
Quality standards
Qualité TourismePayment methods
Payment methods
Payment methods
Debit cards
Postal or bank cheques
Holiday vouchers
CashCapacity
Capacity
40 place setting
40 Dining tables outside
Groups (Max capacity)
Groups (Max capacity)
- 50 Person(s)
- 50 Maximum number of people
