The “Bistrot” is a place where time has no place. It’s a little warm place where Eric Conan presents a traditional cooking. Our meat is bought in the slaughterhouse of the town. The chief Eric Conan presents several old recipes. These recipes remember old memories.


The presence of slaughterhouses in the heart of the city, is a guarantee of the quality of our meat and are processed directly by the chef. The chef also prepare pork, pig's foot completely boneless, stewed snails, the real egg poached in wine, stewed kidneys with mushrooms, veal head ... all those dishes that are more increasingly rare in restaurants.


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