In a happy marriage between two of France's greatest gastronomic regions, chef Monique Saléra, from Pau, and her Dijonnais husband create a wonderful blend of regional cuisines. The foie gras and duck, in confit or with cêpes, come from Saléra's native region; the coq au vin, snails, and lapin à la moutarde (rabbit with mustard) from her husband's Burgundy; the magret de canard aux baies de cassis (duck breast with cassis berries) is a hybrid. The moderate prix-fixe menus, starting at EUR 19, offer succulent value.
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