Martin M. Miles' photos with the keyword: Chez Suzanne

Our friends had recommended the restaurant “Chez Suzanne” to us; it is easy to find, directly opposite the Valentré Bridge. Our friends were right. This is a wonderful restaurant! Julien Poisot, former chef at Château de Mercuès, left the kitchen of the Michelin-starred restaurant together with Justine Basin, who was his sous chef at the time. They joined forces and opened the restaurant “Chez Suzanne,” which offers menus featuring fresh, regional products. The menus are changed daily, depending on the availability of ingredients and the chefs' preferences. Dessert

Our friends had recommended the restaurant “Chez Suzanne” to us; it is easy to find, directly opposite the Valentré Bridge. Our friends were right. This is a wonderful restaurant! Julien Poisot, former chef at Château de Mercuès, left the kitchen of the Michelin-starred restaurant together with Justine Basin, who was his sous chef at the time. They joined forces and opened the restaurant “Chez Suzanne,” which offers menus featuring fresh, regional products. The menus are changed daily, depending on the availability of ingredients and the chefs' preferences. Porc noir de gascogne

Our friends had recommended the restaurant “Chez Suzanne” to us; it is easy to find, directly opposite the Valentré Bridge. Our friends were right. This is a wonderful restaurant! Julien Poisot, former chef at Château de Mercuès, left the kitchen of the Michelin-starred restaurant together with Justine Basin, who was his sous chef at the time. They joined forces and opened the restaurant “Chez Suzanne,” which offers menus featuring fresh, regional products. The menus are changed daily, depending on the availability of ingredients and the chefs' preferences. Lotte petit bateau rotie au beurre noisette

Our friends had recommended the restaurant “Chez Suzanne” to us; it is easy to find, directly opposite the Valentré Bridge. Our friends were right. This is a wonderful restaurant! Julien Poisot, former chef at Château de Mercuès, left the kitchen of the Michelin-starred restaurant together with Justine Basin, who was his sous chef at the time. They joined forces and opened the restaurant “Chez Suzanne,” which offers menus featuring fresh, regional products. The menus are changed daily, depending on the availability of ingredients and the chefs' preferences. Fleurs de courgettes farcies au haddock fumé

Our friends had recommended the restaurant “Chez Suzanne” to us; it is easy to find, directly opposite the Valentré Bridge. Our friends were right. This is a wonderful restaurant! Julien Poisot, former chef at Château de Mercuès, left the kitchen of the Michelin-starred restaurant together with Justine Basin, who was his sous chef at the time. They joined forces and opened the restaurant “Chez Suzanne,” which offers menus featuring fresh, regional products. The menus are changed daily, depending on the availability of ingredients and the chefs' preferences. Escalope de foie gras poêlé