Cuisine:

• French

Le Potager du Roy Description:
The former boss of the Trianon Palace de Versailles, Gérard Vié, is still in partnership with Philippe Letourneur at Le Potager du Roy. The Italian stucco, wainscot, large canvases and the old rose color of the armchairs give an ornate look to the restaurant's two rooms. At the front, an old bar bears tiles from the inn that was in that place very long ago. The cuisine is bourgeoise. The ox cheek confit served with a salad of lentils would be best more spiced up. The Saucisson de Cap de Nac is flavorful with a beautiful texture, and it comes with a delicate potato purée and a green salad served with a nice dressing. Share the dish with other guests as an amuse bouche and then follow it with the veal liver, thick with a parsley vinaigrette, served with a macaroni gratin, cooked as you like. Caramelized apples, crumble and vanilla ice cream make for a delightful conclusion. The selection of wines includes an absolutely marvelous Menetou Salon 2005 from Chavet.


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