05 55 56 00 25
The elegant décor in shades of "chocolate" and subtle blend of modern design and old stone titillates the taste buds. The absolutely "in" atmosphere whets the appetite as much as the unique presentation of the dishes. Chef Pascal Jeammie fashions quality regional and season-fresh ingredients with elegance and generosity. On the menu: homemade foie gras, Limousin Red Label "Blason Prestige" beef, free-range, milk-fed veal, potato cake with duck conserve and, of course, delicious desserts such as tart flambéed with Calvados or Limousin golden apple, selection of Vintage chocolate, a must...
