In the former station café, Bistrot 1936 pays homage to the origins of the Tirel-Guérin house, with its relaxed atmosphere and recipes drawn from the classic repertoire. It's a warm and inviting brasserie, where friends can gather around a charcuterie board, Stéphane's clams stuffed with garlic butter, crab and shrimp ravioli, carrot tagliatelle and creamy bisque siphon, a crispy skate with capers and preserved lemon, sweet potato millefeuille and mousseline, bergamot hollandaise, or a 36-hour pork belly then snacked, grilled andouille sausage, cabbage declension and pork jus. Classic desserts.
Chef
