La Brasserie du Lac
We have known several chefs, sometimes even starred, at the stove. We still regularly meet them at the table on Sundays, with our families. Not that we are aiming for the very highest gastronomy here, but simply because we do a beautiful brasserie cuisine coupled with a scaling bench worthy of the name.
At the helm is Michel Grenier, a man with several decades of experience, several successful brasserie openings to his credit and always this desire to evolve. This is what gives rhythm to the menu with classic dishes, but with a touch of new flavors, seasonal and local suggestions, and even a touch of the exotic.
The setting is that of an elegant house on the waterfront. The imposing covered - and heated - terrace allows you to enjoy the view on the lake and its majestic water jet. A brigade in "chic brasserie" clothes takes turns throughout the seven days of the week to welcome gourmets and gourmands. From proud walkers on their "tour of the lake" to businessmen satisfied with a professional setting and efficient cuisine, and couples and families who come to celebrate an event or just to enjoy these quality moments at the table.
To take away or to savor on the spot, the vast choice of the shellfish bench, doubled by a homarium, evolves according to the tides which supply, several times a week, the bench of plundered ice. With always several varieties of oysters, from Zeeland, Normandy, Brittany or the pond of Thau, among others. Lobsters, langoustines, whelks, periwinkles, and other shellfish on the platters, which are often the choice of regular customers, as a main course or starter. To follow, a wide range of classic dishes ranging from cod heart to sole meunière, including American fries, kidneys à la dijonnaise or the beautiful piece of beef of the moment. Here, the sauces are homemade, as are the pastries and ice creams, which also have their share of aficionados.
In the cellar, Chablis and Sancerre compete with a few Bordeaux wines at reasonable prices, not without opening one or the other page of the cellar book to organic and biodynamic wines.
Reservations are more than recommended, on good days and bad.
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