The restaurant run by Édouard Mignot (Ed) and Émilie Rey (Em) remains an unmissable destination in Chassagne: a gourmet restaurant specializing in regional cuisine that celebrates local ingredients through a reimagined traditional approach. Having both trained at Lameloise, the chef and pastry chef work in perfect harmony, demonstrating true expertise with every course. We keep coming back for the citrus-marinated trout with garden-fresh carrot purée, steamed pointed red cabbage, line-caught John Dory, rutabaga fricassee with friselle, Quercy lamb ribs and saddle, and carrot potagère with wild garlic… For dessert, Émilie Rey offers a lovely take on the crêpe suzette, as well as a pineapple ravioli with vanilla and passion fruit, served with yogurt and cilantro sorbet.
