Patrick Duler, cook and farmer, welcomes you into his restaurant in the middle of a biodynamic agricultural and truffle farm. Here you will discover rare meats, a wild vegetable garden, truffle wheat bread with indigenous yeast, homemade black pork ham refined in the cellar…
Spécialités : poireaux braisés aux truffes ; côte de veau fermier, jus réduit à la truffe ; chibouste pommes rhubarbe.