Renowed for it’s friendly atmosphere and warm welcome, this family run brasserie is also popular thanks for it’s hearthy food and big portions.
Inside the wooden chalet or on the sunny terrace, you can try one of the unusual fondues with tomato or champagne. Jean-Marie and Laurence do the cooking and their son Franck is the waiter. A special morel mushroom range and a wide range of homemade desserts await.
Closed Tuesday and Wednesday.