L'Escargot

The dishes are lovingly freshly prepared, so you should bring some time. For example, pan-fried duck liver with quince and sherry on balsamic lentils is offered as an entree, followed by a winter oxtail in red wine sauce with vegetables and rosemary potatoes, and for dessert, Mousse au Chocolat with Calvados apple.

The ambiance in the small restaurant is pleasantly inviting and more cozy than elegant. It definitely stands out in Wedding.