The annex of Yohann Chapuis’ gourmet restaurant (just next door) serves well-prepared, generous, regional dishes. A trolley of starters (pork pies, marbled, cured ham, ballotine of poultry), iconic favourites (Bresse chicken in morille mushrooms and vin jaune, frog’s legs, snails, Charolais beef) and a dessert trolley to die for (praline pie, île flottante (meringue floating on light custard)). A contemporary interior and reasonable prices.
- MICHELIN guide inspectors
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