Access for people with disabilities | Children's Menu | Private Parking
Budget(€)
Indicative price per person (excl. drinks)
44 to 90
Gault&Millau's review2026
Just a stone's throw from the racetrack, a contemporary building with large bay windows overlooks the neighboring forest. Chef Xavier Souffront, Maître Restaurateur, perpetuates the family heritage of this house with a cuisine that showcases products with a modern touch. Crunchy white asparagus is served in a millefeuille with onion and chlorophyll condiments, and a mackerel confit with a beurre blanc tomato, polenta and seasonal vegetable sauce is just as imaginative. The trompe l'oeil pear is less convincing, but it wouldn't take much for this dish to win you over. The cellar, with its 800 references, is a marvel, but we're pleasantly surprised by the proposal of some thirty wines by the glass to suit all budgets. The lunch menu is available orally, but the five-course €68 menu includes langoustine ravioli as a signature dish, and an organic egg with fresh morels.
Xavier Souffront Chef
