Most of the ingredients in our meals are made with products from our farm. We respect the environnement and don't use chemical products or antibiotics.

The animals are heirloom breeds, bred here and brought up and fed with the highest possible ingredients.
they are, of course, free range, for a minimum of six months.

Single menu: Appetiser, entree, cheese and dessert.
Price: from 35 to 50 euros per person, without beverages, depending on ingredients.

I don't make up menus in advance, the animals are butchered when they are ready, Yannick harvests his vegetables at most two days in advance according to what he is growing in his garden. The only goal: quality and your health.
Only by reservation, twenty four people maximum.

A wine list carefully selectected by us, with a leaning towards organic producers (Henri Roch, Domaine Chandon de Briailles, Marcel Lapierre, Domaine de Chassorney, Eric Pfifferling, Didier Dagueneau, Thierry Allemand, Jo Pithon, Olivier Lemasson, Michel Couvreur, Domaine du Pech, Julien Guillot, Dominique Derain, La Conti, Domaine Arlaud, Domaine Dujac, Didier Montchovet et Pierre Overnoy) is available as well as an offering of cigars

The bread is made at La Ruchotte out of organically certified flour.

Our suppliers:
La Fromagerie de Saunière (cheese)
Yanick Loubet (vegetables)
La Ferme Ronot (flour)
JBM ZAZAT (oils)