The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Very good standard.
Restaurant offering vegetarian menus
Green asparagus à la plancha, aged mimolette cheese and egg cooked at 63°: this is one of the recipes of chef Alain Depoix, who loves novelty as much as he does local ingredients. He uses the vegetables from his own garden, which he has hired a gardener to tend to. A restaurant that exudes generosity.
- MICHELIN guide inspectors
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