à terrePighvar en croûteTurbot in pastry with chanterelles and brown butterFlaky turbot encased in pastry, complemented by the earthy notes of chanterelles and the nutty aroma of brown butter.What people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
