Restaurant Les Cèdres

Jacques and Jean-Paul Bertrand are both defenders of sincere cuisine and share the same passion for good food. The welcome is friendly and attentive, the dining room luminous and sophisticated, with a natural stone floor and walls plastered with grey lime render. Their cuisine is the union of subtle dishes based on good produce. There is also a selection of more than 700 wines.

Spécialités : bar de ligne cuit à basse température, beurre de truffes, râpé minute de truffes fraîches ; pêche de vigne pochée puis laquée au cassis, sorbet cassis, meringue doigt de fée.