Foie gras, homemade truffled welsh cheese, sauerkraut, flameküeches, burger, traditional Flemish carbonnade, macaronade, poutine, big raclette, braised lamb shank… or even “veal sweetbreads with ceps sauce and glazed carrot tops, gratin dauphinois” for Circuit Bleu Côté Saveurs on this very gray day. The chef of the restaurant La Taverne Grégory Niethen is a great gourmet and likes to pamper you.
– CWM
Calf sweetbreads perfectly prepared with a silky ceps sauce and a gratin dauphinois according to the rules of the art. The chef will guide you to reproduce this recipe at home by listening to the program of the day.
Don’t forget that you can order take-out at La Taverne, it’s as easy as a phone call to 05 58 03 36 83 before picking up your meals 1930 Avenue John Fitzgerald Kennedy in Saint-Pierre-du-Mont. And even the desserts are carried away like a beautiful and succulent “_Millefeuille Coffee ganache, caramelized hazelnuts, homemade salted butter caramel_“!
– CWM
So of course the “to take away” is always very practical but it’s not worth a real reunion around a good drink in the cozy and warm atmosphere of La Taverne!