Set in our old wine making building, “Bistro des Vigiers” imparts the cordiality and conviviality of its origins.
Our Executive Chief, Didier Casaguana manages our kitchens and all staff are trained at Ducasse Culinary Arts School.
Au menu : omelette ou croque-monsieur pour combler les petits creux, mais aussi foie gras ou autres spécialités locales.
We serve famous regional specialities such as Magret de Canard, Confit and home-made Foie Gras as well as lighter lunches, all in a relaxed and informal atmosphere.
Suprême de pintade aux champignons
Dos de cabillaud rôti, tomate à l'estragon
Bavette d'aloyau de chez "Étienne"
Mignon de porc, jus moutarde à l'ancienne
Filet de bar, confit d'agrumes
Confit de canard, jus au foie gras
Faux-filet poêlé, jus au vin rouge
Tartare de boeuf maison, frites et salade
Omelette aux cèpes, frites et salade
“Very good meal and very good value for money.”
“The home, meal, all very well, the small flambé in the fireplace very pleasant, the space between the table, well sat ... etc and very good meal, and well presented.”
“Finesse and taste. quality service.”
“Very nice staff and we ate very well.”
“Everything. Ambiance. Food. Staff.”
“Very friendly staff and excellent dishes.”
“The chef is a genius a big thank you to him every time splendid.”
“First class. My only suggestion was that not all the seats at a table for two, should be facing the fireplace as one of them will actually be facing an unpleaseant view when, if changed, had a view of the delightful room and enjoy the atmosphere of the other diners.”