La Charrue Restaurant

Nestled in a charming building typical of the region, this venue highlights carefully selected products from small local producers. Nicolas Laurent, supported by his parents Doris and Olivier, creates cuisine where the freshness of fruits and vegetables from the nearby market gardener and surrounding farms enhances every dish.

Committed to an environmentally respectful approach, the restaurant values products from root to leaf. The menu, renewed according to the seasons and the chef's inspirations, offers flavorful dishes such as citrus trout gravlax, veal sweetbreads with morels and asparagus, a rib steak to share, and game from local hunts. To end the meal on a sweet note, profiteroles served with Madagascar vanilla ice cream are offered.

Outside, a terrace shaded by mulberry plane trees offers a soothing view of the pond and fountain.

The establishment also offers a charming hotel and the possibility to privatize the premises.