Bistrot de Pays is celebrating its 30th anniversary this year. A new establishment has just been certified as a Bistrot.
The menus at the Buvette de Saint-Maximin (Oise) will change with the arrival of spring. And for dessert? The “rum and apple tart”, a recipe directly inherited from his grandmother, Arnaud Martle, explains the restaurant's seasonally-changing menu. The menu is written in chalk on a slate, and includes roast free-range chicken.