One thing is for sure, this chef knows his stuff. He works meticulously and precisely, while modernising tradition wonderfully well. Dishes include: biscuit de brochet (pike) with crayfish and Yonne saffron sauce, calf sweetbreads and mushrooms in puff pastry… and not forgetting the classic calf's head! There are also a few guestrooms available to the rear.
- MICHELIN guide inspectors
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