Among the suggestions of the day, written in chalk on a slate, casserole or roast free-range chicken, accompanied by homemade fries.
On the menu at the moment otherwise, homemade croziflette, croque monsieur, entrecôte or salmon steak.
You have to “take advantage” of it, because at the Buvette de Saint-Maximin (Oise), the menus will change with the arrival of spring.
“We always work seasonally, we change the menu in winter and summer,” explains the restaurateur, Arnaud Martle.
And for dessert?
The “rum and apple tart”, a recipe directly inherited from his grandmother.
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