Cuisine:

• French

Le Croc Loup Description:
Small cordial and intimate dining room in the Saint-Pierre district, the restaurant of Xavier Durin does not have anything for the temple for carnivores but is intended rather for lovers of a kitchen between soil and tradition, where the foie gras and its Sauternes gelée rub elbows with the Provençal casserons salad, where one discovers the triggerfish of the Arcachon basin (for example in white butter filet) beside Bordeaux sirloin, around a primarily regional cellar.


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