From breakfast with madeleines to gourmet meals and freshly baked rolls served in the arbour
or at the fireside. On the bistro side, a easy-on-the-wallet formula including delicious Ibaïona ham. On the gastronomy side, Chef Luc Massé features cuisine crafted with finesse, experience, subtle blends of savours and high regard for wholesome local Poitevin ingredients petit-gris snails, squab, veal sweetbreads, eel. Without forgetting,
of course, the Poitou truffle (Mélanosporum), which is enjoyed on specific menus in season. These irresistible-looking recipes infuse the air with delectable aromas, from the rustic dining rooms to the terrace garden.
Dishes and take-away picnics...
A brilliant idea to please your loved ones:
the restaurant gift box. Try them!
