We had the Duck Liver Pâté and the Clam Bisque Soup for entrée, both were very good. For mains we had the the special of Whitebait and the Wild boar filets with a calvados jus, lardons, currents and almonds. The boar was just a bit overcooked but the flavours great.
Deserts were the Creme brûlée (perfect) and the Meringue.
Service was excellent with good knowledge of each dish and recommendations when asked for.
In terms of value for money, I think this was spot on and would definitely go back.
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