Frommer's Review
This tavern serves traditional bourgeois cuisine, though the food at Abbaye St-Ambroix is better. Specialties include veal kidneys berrichonne, frogs' legs sautéed with herbs, scallops à la façon (with a concasse [purée] of tomatoes, snail-flavored butter, and onion beignets), fresh filets of mackerel marinated in white wine, and chicken en barbouille (with a sauce made of wine and blood). The desserts are homemade and tempting, and service is efficient. The featured wines include Quincy and Menetou-Salon, two excellent but not well-known regional vintages. Of the two medieval Gothic-style dining rooms, the one on the upper floor is more interesting, with exposed beams and plaster impressions of scallop shells on its ceiling (ca. 1947).
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