A La TÊte De Veau

I did not know this legendary dish (favori of cherac jacco). I had never tried to taste it. It’s done. the different sauces associated with this speciality are special. The mators agree to say that it is the accompaniment that does everything.For me, in agreement with a friend, I loved the meat part of this head, I could not eat the kind of gelatin that surrounds it. I tried with one of the 3 sauces nothing did. Some dishes are offered for those who do not want to eat. Quick service, smiling direction. The restaurant is campagnard style, but vast and bright.

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after a reservation the day before for 3 people: casual greeting, flat-entry menu and dessert: hot goat and 3 different dishes: entrecôte, accompanied by tagliatelles. oselic salmon. Andouillette de Jargeau.All these dishes are served in quantity and well hot. desserts: sweet pithiviers, iced nougat. and 3 coffees to finish. global addition : 90,00 eurosrepas accompanied by a half bottle of chinon 2015.

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We were eaten a noon to taste this famous veal head, and we were not disappointed. The plates were extremely generous! but the only defect was that the tables are a little just to taste a calf head! otherwise the reception was simple and effective! I recommend this restaurant for veal-headed amateurs (for what does not like it, other dishes are offered) !

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the head of calf is excellent, the copied portions (the strawberry is extra), but the smile and the friendliness of the boss must be optional, have yet to have spent a good time.

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a quality cuisine, a friendly place and a warm welcome. I didn't like the head of a calf, but the head of a calf like the chef is falling and reconciled me with that dish.

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