We visited on the 3rd of August for my Dads birthday. And didn’t have a great experience. My girlfriend is severely coeliac meaning she can’t have any traces of gluten in her food. We told the restaurant before we arrived and multiple time before and after ordering and we were reassured that it would be taken seriously. When our main corse arrived there was a bread role on top of her meal and when we told the staff she couldn’t eat it they took the roll away which had already contaminated the food. Then ordering dessert we again reminded them she couldn’t have gluten then when her dessert arrived there was ginger bread sprinkled on top of it. So we asked for a new one. The rest of the food w...
the concept is very nice but what disappointment. the tables are stuck to each other, for a lunch in the week it can do the business but one weekend out between friends we felt like eating on the plates of our neighbors in the room. The service to be reviewed, not very friendly and we had to insist on what wine was available in which conditioning (glass, pichet, bottle) because the waitress told us that she did not know. it was missing the spoons served with the coffee (we had to ask), short full of small details that put it to end gives a very average rendering. Disappointment on the meal, in the entrance the fatty liver briochine was elastic very difficult to cut and the rest rather fade....
very good restaurant to discover : lionel guilbaud who created the restaurant of the logis of the trabottry makes us wonderful dishes mixed in kerbs of earth as the mogettes were at the corner of the fireplace. We took the formula at 14.90 €: a dish, a dessert, quite enough because copied and a little heavy (we no longer have the habit of peasant cuisine). We'll come back because quality/price is fine. (but not every day).
we would prefect Mr Guilbaud in his inn of Saint vincent sterlanges 30 years ago!!! or even at the trapping . that is pitiful, when had the chance to taste at his duck in Lyon and other specialties that he realized with knowledge and passion.
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Everything is served in a small pot of earth. local cuisine.Child menus are worked and taste. Perhaps insufficient in quantity if you take the formula in the flat or dessert dish.
in a family atmosphere an original menu of simple Vendean cuisine around small pots of land. savoury sweet and savoury briochines. nice service.
really good and local.Cadre and service old, negative limit, but to test, because it's really nice, copious and original.
come thanks to the lonely planet, the concept of pots of earth attracted us: sympathetic trial - enhanced not conclusive
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Different, casual and local experience. The owners are really nice and it is a nice way to discover local food.
very good original of the copied flavors proud to have this restaurant with the nice surrounding rock. cuisine
