La Ferme de Marguerite

An extraordinary culinary experience with friendly, deliciously cooked dishes. A warm atmosphere, professional service and a very pleasant exchange with the chef. The chef worked for Paul Bocuse for 14 years and has brought his know-how and his grandmother's recipes to his new restaurant. The menu changes daily and everything is homemade in a friendly atmosphere.

Spécialités: Côtelettes d’agneau, poulet fermier, Pluma de cochon, quenelle aux écrevisses, fondant de cochon, cassoulet Provençal.