Located a stone's throw from the center, on the other bank of the Loire, the places have always been part of the good addresses that we give ourselves under the mantle, as a secret, but that word of mouth ends up revealing. We always rush there and this attendance makes booking almost essential. It must be said that Chef Philippe Lagauche has the art of associating the tradition of hospitality with that of cooking.
On the Kitchen side...
Philippe Lagauche has been officiating in his small house for twenty years as a discreet and applied chief. Lovers of traditions, his market-inspired cuisine rigorously respects the seasons. The menu is full of enticing promises, hazelnuts of monkfish with salted butter, supreme roasted guinea fowl with porcini mushrooms, Rougets with scallops and baba with homemade rum for dessert are essential in their time.
