This restaurant in the small winegrowing town of Vayres is the brainchild of Pierre Rigothier, a chef who learned the trade at some good establishments in Paris. The tempting dishes on the blackboard and in the surprise menu are replete with rigorously selected ingredients: kintoa pig, farmhouse duck breast, sole meunière and tuna (tartar or grilled). A welcoming vibe in a chic country style.
- MICHELIN guide inspectors
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