Sie werden eventuell weitergeleitet
"We were told that a couple from Paris had moved here to start up a restaurant later in life, and had renovated an old Mill House (Moulin) to a stylish and comfortable restaurant and B&B. What we did not know is that he is a former chef at the illustrious Paris restaurant, 'Le Tour D'Argent'. Excellent quality - better than anything we have tried in the region without having to drive all the way to Vichy. A creative 'amuse bouche' of 'oyster leaf' over a warm pumpkin puree (with some sort of cheese mixed in). A starter of duck comfit tortellini, a great main of veal with excellent 'moutarde a l'ancienne' sauce. Deserts were very good, with perhaps an excess of clashing colours, but of excell...
Telefon: +33473638340
Adresse: Lieu Dit le Moulin, 63440 Saint-Gal-sur-Sioule, France
Stadt: Saint-Gal-sur-Sioule
Montag: 10:00-15:00; 18:30-22:00
Dienstag: 10:00-15:00; 18:30-22:00
Mittwoch: 18:30-22:00
Donnerstag: 10:00-15:00; 18:30-22:00
Freitag: 10:00-15:00; 18:30-22:00
Samstag: 10:00-15:00; 18:30-22:00
Sonntag: 10:00-15:00; 18:30-22:00
Gerichte: 4
Ausstattung: 4
Kategorien: 5
Bewertungen: 32
We were told that a couple from Paris had moved here to start up a restaurant later in life, and had renovated an old Mill House (Moulin) to a stylish and comfortable restaurant and B&B. What we did not know is that he is a former chef at the illustrious Paris restaurant, 'Le Tour D'Argent'. Excellent quality - better than anything we have tried in the region without having to drive all the way to Vichy. A creative 'amuse bouche' of 'oyster leaf' over a warm pumpkin puree (with some sort of cheese mixed in). A starter of duck comfit tortellini, a great main of veal with excellent 'moutarde a l'ancienne' sauce. Deserts were very good, with perhaps an excess of clashing colours, but of excelle...
We were told that a couple from Paris had moved here to start up a restaurant later in life, and had renovated an old Mill House (Moulin) to a stylish and comfortable restaurant and B&B. What we did not know is that he is a former chef at the illustrious Paris restaurant, 'Le Tour D'Argent'. Excellent quality - better than anything we have tried in the region without having to drive all the way to Vichy. A creative 'amuse bouche' of 'oyster leaf' over a warm pumpkin puree (with some sort of cheese mixed in). A starter of duck comfit tortellini, a great main of veal with excellent 'moutarde a l'ancienne' sauce. Deserts were very good, with perhaps an excess of clashing colours, but of excelle...
