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In the dining room, beside the stone fireplace (often used to slowly cook our home grown vegetables in the traditional cauldron or to roast potatoes on the fire), the 'Table d'hôte' dinner is served. This evening meal gives us the opportunity to chat while we enjoy Annie's traditional french cooking.

Typical dishes served are 'blanquette de veau à l’ancienne', 'épaule de veau marengo' (veal dishes), 'tarte tatin aux brocolis et fromage de chèvre' (broccoli and goat cheese tatin tart), freshly picked garden vegetables, 'crème brulée', 'gâteau de bourgogne' and strawberry tart, to name but a few.