Maison Patte Noire "1 lieu, 2 restaurants"

"In the same handsome bourgeois edifice as its parent establishment, La Patte Noire, its vintage-appointed sibling, La P’tite Patte bistro, occupies the ground-floor and its unfussy, succulent score shines the spotlight on top-drawer produce. Examples range from melt-in-the-mouth veal and poultry liver pâté served with a shallot chutney, or tapilla of Iberico pork, served with crunchy fries cooked in beef tallow. Both hunger obliterating and delicately crafted – what’s not to like?" - Michelin Inspector

"Presiding over its grounds, this charming 19C château houses a lovely restaurant on the first floor. Done out with carpeting, beige walls, colourful wallpaper, mouldings, mirrors on the ceiling and a large fireplace, the space is modern and inviting. Chef Adrien Roux expertly selects top-quality seasonal ingredients for his set menus: trout roe, hand-dived scallops, lobster from Brittany and rabbit from the Vendée… And how could we forget the famous pata negra bellota, which not only gives the restaurant its name, but also lends an indulgent touch to a number of dishes. Generosity, colour and bold flavours characterise every dish prepared by this chef who means business." - Michelin Inspector