On the menu: traditional dishes and healthy, flavorsome cooking. From his kitchen, our head chef Jean Baptiste Fagoaga will take you on a gastronomic journey and you can enjoy the taste of vegetables fresh from the garden, a range of cooked meats prepared in the winter during the traditional cochonailles* season including cold-cut pork terrines, liver pâté, rillettes and cured hams that are hung to dry in the grain store and, of course, the unforgettable homemade jam.

*the cochonailles are a traditional fête in certain regions of France, when pigs that have reached maturity are slaughtered to prepare different types of cooked meats and delicacies.

Photos of the restaurant