This inviting and cosy restaurant is run by Maude and Sébastien who met in Australia, which inspired the name. Sébastien concocts fine and delicate dishes, according to his inspiration: cream of pea soup, organic egg and chorizo, and foie de veau au jus à la bordelaise (a local speciality with calf liver). Delicious, and it won’t break the bank.
- MICHELIN guide inspectors
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