Le Pot d'Étain

Rating: 15
Author: Gault&Millau

90400 DANJOUTIN

15/20
Remarkable Restaurant

7 PHOTOS

Chef: Philippe Zeiger
Cooking: French | Local | Traditional
Services: Access for people with disabilities | Children's Menu | Pets allowed | Private Parking
Style: With family

Budget (€)

Indicative price per person (excl. drinks)

48 to 140

Gault&Millau's review 2026

It has been the most renowned restaurant in the region for sixty years now, enjoying a reputation that time has never dimmed, and is now confidently led by Florence and Philippe Zeiger. The renovated dining room has breathed new life into the experience, while the chef—who trained under Bardet and Loiseau—demonstrates an impressive ability to reinvent himself. His seasonal menu embodies true modernity, featuring langoustine carpaccio seasoned simply, Kristal caviar, and yuzu gel; a “petit bateau”-style sole tube with langoustines, served with a sauce of crocus pistils and vegetables; rabbit saddle with octopus and Iberian chorizo, served with a full-bodied red wine sauce; and a variety of rhubarb-based dishes. The wine cellar is very well-stocked with wines from all over the country.