Cafés • Européen • Fruit De Mer • Restauration Rapide
"Two very fine courses at this traditional restaurant tucked away down a farm track outside the town. A starter of truffled raviolo of veal in a creamy celeriac broth was superb; a fig tart exquisite. The main course of volaille with langoustine was absolutely correct but perhaps too rich for my tastes. My wife's sea bass was rather overwhelmed by pumpkin. This didn't seem very regional cooking, but it was very good for all that. Excellent service."
