Since the restaurant opening, several specialties are very appreciated by customers like the sweetbreads, the banana crisp, the chocolate strawberry delight and the cooked duck foie gras.
Moreover the menu varies each day and depends on fresh seasonal produce.
The chef likes to cook according to tradition choosing meticulously his suppliers, most of whom are local (Produce like fish imported from Boulogne-sur-Mer or Brittany for example).

Quality is the restaurant’s trademark.
Please note that there is a wine cellar that contains some “grands crus” for the experts …