The chef and his team concoct traditional cuisine every day, in a playful yet accurate way, in keeping with local culinary heritage: 'bouchées à la reine', 'omelette du curé' with crayfish, pike 'quenelles' dumplings with Nantua sauce, 'ris d'agneau' salad with parsley sauce, Bresse chicken with morels, tarte tatin with St. Genix praline. Here, the ingredients are used to their full potential, and the chef chooses to work with producers who strive for excellence. An establishment with 2 dining rooms and a shaded outdoor seating area. Located at the heart of the main business district, chef Joseph Viola's restaurant can also be booked out for corporate meetings and seminars.
Ouverture
All year round Opening hours on Monday, Tuesday, Wednesday, Thursday and Friday between 12 pm and 2 pm and between 7 pm and 10 pm. Closed exceptionally on January 1st, May 1st, July 14th, August 15th, November 1st and December 25th.
