Benoît Archambeau, master chef is “Maître restaurateur” since 2010, proposed a creative/inventive/innovative cuisine exhibiting our local products and gathering originality and the tradition of terroir.
The truffle and the “foie gras” are theproducts most honored, but also the smash of ceps, the “brouillades” with truffles of the season, the traditional duck breasts “Magret de canard” and a lot of other specialties such as the “bonbons de Foie Gras à la noixgatine”, the basil fluted “Cannelés au basilic”, the very well known “Mille-Feuilles de Boeuf et Foie gras” or even more the most popular homemade “Cassoulet de Canard”.
Our restaurant menu includes a widely selection of vegetarian, fish and local specialties and daily menu as well which has others options a very reasonable prices, in order to satisfy all possible tastes.
At the inside you can be available to choose between two of air-conditioned dining rooms and in the sunny days you can enjoy in the shaded garden near to the pool. The dining rooms have an accommodation capacity of 120 places which allows us to welcome a gathering (such as coaches, private receptions, etc.)
Please, contact us to design together the menu for your event needs.