A bill of fare deeply rooted in regional food culture is the attraction here. The sauté of frog Provençal is fragrant with herbs and garlic. The cassoulet à la Castelnaudary is a stew of goose confit and pork. The baeckeoffe, a go-to dish in winter, is a traditional one of meat and vegetables simmered in Alsatian crockery. The service of the cheerful proprietress lends warmth to the cooking.
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