Un petit déjeuner en terrasse
Du pain maison
Envie d'un petit déjeuner au coin du feu
Tarte au libouli de ch'nord
Que du fait maison
Breakfast will be served in the common room.
Barbara has completed HACCP (Hazard Analysis Critical Control Point) training, which validates mastery of the prevention system related to food safety and hygiene.
The dishes will be prepared with care, just as Barbara learned them from her grandmother. You'll be able to savor generous family recipes made with produce from our orchard and garden. We cultivate fruit varieties suited to the terroir of our region.
Hearty breakfasts
Organic apple juice produced in the Avesnois region,
Coffee, tea, chicory, chocolate, milk,
Homemade jams, bread, brioches, pastries and yogurts
Local cheese "Le Maroilles" and farm butter
If you do not wish to go out again .
We offer a range of Vrai & Bon ready meals, salads and desserts in jars, all handcrafted.
These pots are made in the Hauts-de-France region.
Prepared meals without added colour or preservatives, guaranteed by the international standard ISO 22000, relating to food safety.
Recipes created by Master Craftsman Philippe Boucquez with partner Chef Michel Grobon (former Chef at the White House) in Val de Luce, a house founded in 1981.
Dishes (€13)
Desserts (€6)