Au Grandgousier

Traditional dishes, with regional specialities such as ham on the bone with Chablis sauce, poached eggs in meurette, snails in shell, calf's head with ravigote sauce. But also mixed flavours such as tomato gazpacho with green olives and floating island with chorizo, or poultry aiguillettes marinated in ginger and lime. Not to be outdone, the desserts are simple and effective for the gourmet's palate: all-chocolate moelleux, creamy caramel, carambar tuiles and lavender crème brulée. The menu is renewed every season. Fresh products and craftsmanship are the key words of the Grandgousier.