Do not be surprised that I recommend this surprising restaurant to you.
It is worth the detour.
Bobosse, Michel Bossard, still runs his establishment.
This is what keeps him alive, since the death of his wife, present since the beginnings to make the additions.
Bobosse is no longer old, around 90 years old.
Its chef is an old man, and I have known the waiters forever.
The card has never moved.
But it's so good!
We want nothing to change, to find the dishes applauded by several generations.
Unique, the homemade terrine, with garlic cabbage, and this leek tart, this Ardèche caillette, not found elsewhere. The countryside proposals continue: beef muzzle salad, basket of sausages, plate of raw ham, long maturing;
farmer's mash, home-cooked goose foie gras.
Everything here is homemade.
In the kitchen, the chef is alone, no second to help him prepare complicated dishes, such as feet and packets, rabbit with shallots and white wine,
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