Jerome Cazanave studied with the greatest (Bocuse, Bras and many others) and knew how to draw the best from the different regions in which he studied. Today he treats us to VEAL FILET MIGNON STUFFED WITH LOBSTER, CROMESQUIS OF CLAMP AND SHORT JUICE or even a delicious AMBONEAU OF MOUNTAIN PIG
https://www.restaurant-le-jarrousset.com/