........dropped in last week, we hadn't reserved (naughty since the place is so small) but we were welcomed warmly albeit with a certain amount of uncertainty as regards language (polyglots all .....we allowed the hostess to practise her English on us...she did quite well and produced a pot of coquillos which we devoured without too much ceremony as an aperitif; we hit the wine straight away with two big pichets of local red and blanc both were pronounced good value for money.
We perused the short menu...happiness came over me ....could this be an establishment that offers all fresh produce concentrated into a small menu? That elects to do a small choice of dishes well and ditch the huge 'cartes' with encyclopaedia like choices? The inference of course is that in the majority of establishments, the food is .....yes I am going to use the dirty word....FROZEN! Joy of joys this could be it!!
J, moi and the blonde chose the foie gras whilst P went with the gazpacho, which she pronounced good. The consensus on the foie gras was that it was good but not great it went in a good direction with the 'pain d'epices, fig chutney et al but hey this is a small inexpensive place I have no complaints.
The choices of main course I forget because we all went for the 'cuisse de canard'( I seem to think there was a 'souris d'agneau') it came with a sort of pomme dauphinoise which was acceptable if under seasoned, personally I would have crisped the confit a bit more added more garlic and salt to the potatoes but HEY these are small details, after all we are not reviewing Alain Ducasse or one of his extreme upmarket pals...this is a small restaurant trying to do its own thing and THAT! ladies and germs is what quality , or the striving for it, is all about!
We all finished with a local goats cheese from Tanneron which was excellent.
To sum up the ingredients seemed to be all local, after all we have our own ducks, cheeses vegetables in the canton and these guys are using them!
One thing however please please please stop this nonsensical pretentious decorating every single plate with balsamic vinegar reduction it isn't, believe me, remotely cool or pretty; you do a good job of working with our terroir don't try to be Italian as well .
Will be back soon to report further as I've learned that the chef is in a wheel chair, power to your wheels sir! see you soon!