The former refectory of the Carmelite convent has returned to its initial vocation. Steaks such as côte de bœuf, bavette and Limousin entrecote (dry - aged on site) are grilled in the hearth, where casserole pots simmer. The chef officiates in the sacristy, where you can also take sustenance. A gourmet atelier!
- MICHELIN guide inspectors
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