A newcomer to the local scene with this modern counter on the lively Place Lamourguier. In keeping with the small-plate trend, the menu offers the expected, but with a zest of originality on each plate, such as sautéed squid with soubressade and chili oil, tielle with beef cheek, gnudis with spinach, sage butter and old rodez or Aveyronnais pork chop with parsnip and tonka jus. Simple desserts, an inviting cellar for discovery, in Corbières and Minervois. A first toque of encouragement, to be confirmed.
Chef
