A two-storey house that has a separate lounging area and wine cellar near the entrance while the dining area is further inside with a private room upstairs.

The menu is traditionally French with a wide selection ranging from appetisers and soups to fish, poultry, meat, steak, and traditional specialities that include sauteed pig brain and rabbit in white wine sauce. To start, the recommended rocket salad with pan-fried goose liver is simple with foie gras perfectly cooked, nicely complemented by the rocket salad with a tangy balsamic vinegar. Nicoise salad is a good Mediterranean mix of tuna, olives, peppers, onions and refreshing greens. Veal tongue with red wine vinegar and shallots go together well, although the tongue is better if allowed to cook longer so it is more tender. Poached fillet of cod gratinated presents a sizeable piece of fresh cod under melted cheese. To finish the meal off, crepe suzette or banana flambee are a tasty choice.