|
|
 The “Auberge du Cheval Blanc” |
 |
The “Auberge du Cheval Blanc”, in the pretty small village of Jossigny in the Seine & Marne, at the doors of Paris, is a small corner of soil whose authenticity is hardly defended by its chief, Marc LABOUREL, Garde and Provost of the Guild of the Cheesemongers, and for a long time Chef of the famous Androuët restaurant in Paris.
In a decoration pointing out a large family country house, Marc Labourel proposes an authentic and passionate “cuisine”, using the best products of our regions, a chart of cheeses exceptional by its quality and its diversity, a selection of pork-butchery of pig Noir of Bigorre, the whole accompanied by an impressive chart
of the wines.
|
|
|
“ La Carte ” of the Auberge du Cheval Blanc is to be appreciated according to the seasons.
The recipes of Marc Labourel will charm your palates throughout the year.
Let you be guided, your delighted senses will be grateful to you.
|
The restaurant offers 3 rooms of variable capacity, having each its own personality, and forming a large harmonious place which allows to welcome and to delight up to 150 persons. Wall fabrics, curtains, furniture, everything suggests the research for sharpness and modernity but also the strength and the solidity.
The Auberge du Cheval Blanc tells its envy) of "tomorrow" but do not give up history and traditions.
As for Etna, Italian Bistrot where it is Lilo, our Sicilian “Chef” who transforms the place into a cornerof Italy, just a step from Paris, by serving to you best italian Pasta & Pizzas of the region.
You will safely let your modern “coaches” on our private car park. |
|
|
|
Home 
