Description

This bistro may not be particularly appealing to the eyes but Chef Nicolas Vagnon does know how to mesmerize his customers with the aroma of his delicious creations and hospitality. The credit goes to his original cooking and excellent seafood. The chef also takes on the role of announcing the specials and explaining the meals to the customers. Something to try on the main course would be the Darne de lotte cuite en douceur, algues et herbes. Banon, the goat cheese from Haute-Province is also served here in a wrapping of Chestnut tree leaves and tied in Raffia string.