La Huchette, fireplace and quality food
Dining out gives us the opportunity to enjoy ourselves, to escape, to distract ourselves. At La Huchette, we feel right at home, minus the worries. We walk into a stone-walled room, furnished with solid wood tables, where the staff welcomes us with great care. The voices of other customers and the sound of clinking glasses put us straight into the bistro atmosphere. We take our places at the table, ready to savor a delicious moment… The menu promises fine things, but above all magnificent cuts of meat that make you salivate at the mere sight of them: beef ribs, rib steaks, rump steaks. But be patient, our starters are on their way.
A parade of meats for light starters
Let’s start with a seasonal product, a butternut tatin with maple syrup: the squash, cut into thin, rolled slices, forms an elegant, colorful plate. On the palate, the crunchy pumpkin seeds and fine, crisp pastry create a beautiful harmony and a perfect balance between sweet and savory. We share a homemade terrine, rustic, firm and full of character. Great starters for carnivores and vegetarians alike.
While we savor our appetizers, our piece of meat crackles on the fireplace ready to be served: a matured Black Angus T-Bone from La Boucherie des Cèdres. A beautiful one-kilo piece, for meat-lovers who don’t mind a little chilling! The meat is tender, with a smoky flavor and a hint of hazelnut.
Maitre d’hôtel butter, home fries and green salad: a simple meal of exemplary quality. Chef Alexandre Dias also offers a variety of dishes, from monkfish Breton to vegetable platters and Bernex pork chops, enough to satisfy every customer.
Praline, caramel and petits choux
We’re ready for dessert. Our hearts go out to a French restaurant classic: Paris-Brest décomposé. Five little choux pastries filled with Praliné cream, sublimated by salted butter caramel and caramelized hazelnuts. A unanimously acclaimed dessert that ends the meal on a sweet note.
We can say it without hesitation: La Huchette is worthy of its success. With carefully selected local produce, a focus on the seasons and a real eye for raw materials, you’ll want to come back again and again to enjoy the moment.
