Tel: 33 2 47 47 19 89
Concierge.com's insider take:
Halfway between the cathedral and the river, Les Tuffeaux, with its wooden beams and stone walls, makes an attractive 17th-century backdrop to Gildas Marsollier's delicious French cuisine. His approach is classic, with some adventurous touches, like baby goat with cabbage and basil. Though the menu changes constantly, the kitchen's creations might include sole fillet cooked with olive oil, asparagus, and fresh herbs; oysters in a pungent Roquefort-and-egg sauce, and fillets of roast pigeon served with chunks of pink grapefruit.
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