The restaurant takes place in the old barn of the farm completely renovated by Cécile and Lionel Tixier in a warm atmosphere, a very beautiful vaulted stone room. After a journey in Switzerland and Corsica, Chef Edgar Vigier wanted to return to the “country”! Today, he prepares dishes prepared with the seasons, using a choice of ingredients and 95% local partners. He likes to say that the most remote products are not essential to his kitchen.
On the menu Leek Tartlet, Smoked Trout from Saint Nectaire Fish Farm or Duo of Pig from Duck Breast from Domaine de Limagne (among others):-)
https://www.marceline-edgar.com