"of the "luxury" pigskin, given the quality of the products! It's good, it's hearty and a weak one for the rum baba!"
very original and intimate : 20 covers max. If you like the '60s, rock, yeyes and vinyl, then welcome.The boss and the boss are very welcoming and know how to make you comfortable while chamailing!All dishes are pork based (skin foot, andouillette, pork spider). and are excellent in addition to being very copied. The reverse of the medal is that outside of the hog's point of salvation, which is all normal because it is the second theme of the restaurant: welcome to the rockers pigs...It did not prevent us from finding our happiness. We returned several times, but the card would gain to be renewed more often. Desserts (no pig)! are excellent, especially the rum of home-made baba-au-rhum!!!
As I am of the meat industry, I really love that place. No complexe food but old classical dishes, perfectly executed like our grandmothers used to do, with a little modern touch (less fat, etc...)The place is assumed assumed to be kitch.Well, the place is like no other and the owners as well.You will rapidly feel like at home.For the butchers and countryside folks, I recommend the pork snout and for the others the "araignée" with a mushroom sauce. That leftover of the pork leg is just very tender and tasteful.
Depending on the adage everything is good in the pig, the establishment offers only pig in entry and main dish, certified organic this is for the plate, the strength of this establishment and it is good! Just good! but the most important is the atmosphere and for this jo and pepette are there to make the moment become unforgettable! ah if a dessert advice: rum baba or Polish. nb in the box is suitable for a business meal: yes but the customer must be a friend... like pig!
Very unusual restaurant where we received a warm welcome from the manager's couple always ready to fold in four to satisfy us. The pig is cooked in different ways and the dishes are very tasteful.Decoration focused of course on the pig and music of the 1960s. The desserts are a little expensive but we didn't have time to test them.To recommend if you want to avoid restaurants place plumereau
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atypical resto without comparison and without equivalent to towers a welcome shifted in the good sense of the term the patrone both eccentric and funnyfor example the cod has the string pese 350 grams and is called informally "dream of young girl "bref the palace of the pig !.in the decor year 60 to discover thank jo and pepette
that of the pig in all its forms from the feet to the groins, but delicious and hearty pig. masters of typical and original but very enduring places and small care. does not look like any of the restaurants we knew, we spent an excellent evening and we were kept the table for 21:15 after a tour visit to this little restaurant.
A third anniversary where we have been celebrating the pig...An excellent swine, muzzle, stockings and plays everything went there, except the dick...Always at the top, the kitchen has nothing to envy to the welcoming of the very friendly boss and the attentions of his wife.
I love this place that's super nice, great decor, and on the plate quantity, quality. the atmosphere is top, a negative point : the prices !!!!!!!!!!!!!!!!!!!!!!!!!
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super welcome very good meal but only dishes based on pigla restaurant room not being very large it is best to book
of the "luxury" pigskin, given the quality of the products! It's good, it's hearty and a weak one for the rum baba!
Réveillez Les Saveurs, Osez Les Mélanges, Parfumez Les Cuissons, Twistin C'est La Cuisine Au Fait Maison
L'araignée Noire De Cochon Au Piment D'espelette, Crème Champignons
Toute La Cochonnalle (Grande Assiette Ibérique De Pata Negra)
Le Parmentier De Boudin Iignée Au Piment D'espelette
Spécialité Goinfre Grillé Tête Pe Le Nez De Cochon
Le Nez Pe Cochon Grillé - Burger À La Joue Confite
Andouillette La Ficelle - La Vraie Spécialité
Tartare Cuello / Costado D'oreilles Et Pied
Jarret Terroir Crème Au Piment D'espelette
L'andouillette La Vraie Julio Iglesias
