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Owner and chef Sylvain Vigot offers a simple yet refined menu, changing with the seasons and based on fresh produce.
We also offer "Cuisine à l'Ancienne" evenings, where our grandmothers' recipes (blanquette de veau, bœuf bouguignon or pied de porc au Madère,...) are faithfully reproduced and simmered, as they should be.
We'll be happy to organize your special evenings, with customized menus for 10 to 35 people.
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Le Vieux Bourg
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