Ail des Ours
A short walk from the cathedral, this deep turquoise-shaded foodie haunt is run by young chef Stéphane Bruyer, whose open kitchen churns out delicious dishes that bring out the best of the region’s produce. A typical meal might start with white asparagus and cockles, followed by guineafowl with shitake mushrooms, then chocolate tart with blackberries—the lot beautifully presented and served with a smile. The wine list features plenty of organic wines.
A short walk from the cathedral, this deep turquoise-shaded foodie haunt is run by young chef Stéphane Bruyer, whose open kitchen churns out delicious dishes that bring out the best of the region’s produce. A typical meal might start with white asparagus and cockles, followed by guineafowl with shitake mushrooms, then chocolate tart with blackberries—the lot beautifully presented and served with a smile. The wine list features plenty of organic wines.
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