Pastry restaurant
Ségolène, Nicolas, and Hulot

Pastry chef, chocolatier, and ice cream maker for 92 years, restaurateur for 40 years, our products are entirely made on-site. We offer a wide range of products at any time of the day except in the evening, which you can take away or eat in our lounge or on our terrace in summer. Lunch is served from 11 a.m. to 15 p.m. Our house specialty is the Bonus, since 1933 - a praline between two almond macarons, hand-coated in chocolate. Also worth discovering is the Nancy cake - a recipe from 1890, a soft galette with almonds and dark chocolate. Our ethic is simple: consume local and homemade products respecting the seasons.