A UFO in the Felletin sky? Not really, because the project is coherent and understandable: to offer a beautiful and inventive vegetarian cuisine using seasonal produce. The result is dishes that are varied, inexpensive and frankly successful, like the mayo egg with hemp and nettle, the pressed potato with thyme and beet with rosemary, with beet ketchup and fried oyster mushrooms, or the pea tartlet and green asparagus tempura with iodized parsley and strawberry coulis. Lovely desserts at €6.50, with wines from local winemakers.
Chef
