Le Yachtman - Restaurant, Cave à vin

Two former Peak (at Le Bourhis) enliven this lovely bistro contemporary marine, and kept some good precepts, in the pleasure of fresh fish and meat simmered, a requirement of homemade, like a cellar of good quality .
On this basis virtuous, well-adapted formulas, just pass over the words and the achievement, but relatively efficient: cod marinated garlic sauce, beef cheek in Anjou wine, pig's foot stuffed with buckwheat flan aioli sauce .