Auberge du Cellier

Where there is good wine, you can find good restaurants! We came across a chef who per request serves a preparation with vegetables in their rightful place. Simplicity is key here, in the cold soup and carpaccio of fennel with pea shoots and walnut crumble, or in the extra ratatouille you can order with the veal. Perhaps from now on this should become a regularity to add some more vegetables to your preparations, Pierre-Louis Marin? The wine list is full of regional discoveries.