Ma Cuisine

Frommer's Review

Open only 4 days a week, Ma Cuisine enjoys a reputation for well-prepared regional food and an impressively varied wine cellar. Fabienne Escoffier presides over the kitchen, and her husband, Pierre, maintains the dining room. The restaurant attracts local residents, many of them wine producers. Your old-fashioned meal may begin with a platter of thin-sliced cured ham with parsley, or compote of rabbit with fresh tarragon. Main courses include spit-roasted and deboned pigeon and beef bourguignon with garlic. Desserts are 19th-century French brasserie favorites: thin-sliced apple or pear tart, crème brûlée, almond cake. The setting, a much-renovated 15th-century stable, is appropriately historic.

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