Open the doors of the ancient stable and discover the restaurant with walls decorated with remnants of its past life, including the names and regalia of its old resident. In this warm atmosphere you can enjoy local cuisine, created by Louis Gobin, that includes, amongst many other dishes, pan fried foie gras with figs, cassoulet, suckling pig, confit of duck and snails à la carcassonnaise, all accompanied by wines produced on the Cavanac estate. During the summer season, evening meals and sunday lunch can be enjoyed on the terrace, shaded by local flora. The restaurant is closed on monday
Dans un cadre magnifique déco rétro une cuisine haut de gamme
Très bon restaurant,cadre chaleureux,convivial, je recommande vivement.
tres bon accueil,repas très raffiné et copieux.Service bien organisé selon nos attentes.