| The hotel is on a town square in an old half-timbered building and specialises in traditional cooking by the owner-chef. Meals served outside on the terrace in summer. Specialities : duck foie gras, veal sweetbreads with morel mushrooms, chitterling sausage from Troyes, Chaource cheese, champagne and Riceys rosé wine. Two dining rooms seating 40 and 60 persons. |
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