"Both the decor (vaulted cellar, exposed stone and beams) and the food are full of character. Laurent Dufour draws on fine produce to create generous and authentic dishes, such as guinea fowl breast with spinach leaves and carrots, and green cabbage cannelloni with smoked bacon. The menu changes regularly and, in winter, features truffles, of which the chef is a big fan! A cordial welcome." - Michelin Inspector
michelin.com
