Le Verre Y Table’s cuisine

At restaurant Le Verre Y Table, chef Jean-Charles Boisumault serves two types of cuisine. During the day and on weekdays, he prepares an affordable bistro lunch and a daily menu. On evenings and weekends, you can choose between various (gourmet) menus. His seasonal menus are created with fresh and regionally-grown products such as local meats, trout, sturgeon, vegetables, and snails from small producers in the area. Expect dishes like semi-baked tuna and roast prawns with a summer salad; as well as pork chop, rosemary, baby potatoes, courgettes, and mashed potato and onions. The chef’s specialties include his homemade smoked beef fillet and his (revisited) lemon meringue pie with lemon and yuzu.