Le Campagnard

It is with her good mood and knowledge that Nathalie invites you to immerse yourself in the menu to find some homemade specialties: From the fondue bourguignonne to the ham with mustard, for the cold winter days. As well as some lighter dishes for the summer such as the Escavèche de Chimay, the country ham and its melon, the American prepared by the minute, the spicy salmon and the different kinds of mussels.In October and November, an additional menu awaits you with preparations of deer, deer, hare, marcassin… all come from regional hunting.In the kitchen, Pascal is in charge of preparing your dishes by the minute