An anthology of wine producers -- very natural wines oriented, very modern
Côtes d'Auvergne, an excellent Gamay, basically grapefruit juice that makes you tipsy
Sardines grillées, fenouil - -perfect cooking, ordinary vegetables enhanced by the pairing. A joyful course
Demi-pâté de porc noir, phénoménal
Poujauran bread, I suppose -- lukewarm, excellent
Rôti de boeuf, navets, oranges and a spice mix whose name I can't remember
Did I mention that the lunch menu is 22eur?
Fraises verveine -- I know, I got lazy with this picture. It was sooo good -- reminded me of Senderens in a good day. Excellent ripe strawberries in a verveine foam
Pti says this marble plate is pre-classement des grands crus and features appelations that do not exist anymore
