Our restaurants offer a cuisine both simple and refined, highlighting our breads and some of our house specialities such as salmon smoked on maplewood, duck liver mousse with port, duck confit, ‘’cassoulet toulousain’’ or ‘’foie gras terrine’’. To our house specialities we add other dishes which may vary with the seasons, always carefully made with fresh products and homemadestocks and sauces.

We also cooksome exotic meats such as farmed venison or wild caribou with no hormons or antibiotics.

During the Holiday Season, (starting Dec. 1st), it will be our pleasure to serve dinner in one or the other of our restaurant upon reservation for group of 12 to 25 persons.

Chef Denis Mareuge will be happy to help you in establishing a menu according to your budget and personnal tastes