Le Bistrot DuPont

A friendly atmosphere, a cuisine full of talent and finesse: fried foie gras escalopes stewed with rhubarb, a plate of salmon smoked by us, grilled and creamed Gambas with Pastis, zarzuela of fish in the style of the Chef, Andouillette de Troyes AAAAA braised in white wine, veal liver steak with raspberry vinegar, coq au vin à l'ancienne, cak' cahuète de Juju caramel sauce, crème brûlée with praliné de Mémé....

Annual holidays: 2nd week of May, first 3 weeks of August and from December 25 to January 4 inclusive.
Weekly holidays: Monday, Thursday evening and Sunday evening.