Histoire Gourmande - Carcassonne

Delicious duck dish confite with tatin pie dessert bravo to the chef

Our server was unreproachable and had no sense of humor and attention! small clin d’oeil with charlotte, the parrot that does not lack punch! The kitchen is traditional and qualitative, the cassoulet is really top (coached with wood fire and simmered 48h).

If you don't like the CE cassoulet, you don't like the cassoulet. The fragrance of beans and sausages, the gratin of the dish and the tips on wine gave us a very pleasant moment. Thank you and bravo

A warm welcome from the boss. We stopped by accident on the road to our vacation and were superbly recovered at 1pm. No carcasses. We took the unconditional cassouler and a paved ostrich with bites. For dessert, a ball of caffeine with sweet chocolate of vanilla ice. Repas succulent.

They make a good boiler (Original Notice) Fan una bona calderet