Sous le Soleil - Reservar uma mesa

fine pizza paste, a rich but not too much ingredients, slightly spicy just what it takes (for campagnarde in particular). On the other hand, no dessert, no attraction for, too standard call that did not inspire "homemade", or if so, it would be necessary to specify it.We feel the pizzeria oriented "to take away".Personal caretaker and smiling. Clean in the room, open kitchen but if we stop there to enjoy a pizza, it's worth it!

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at the entrance good reception, we see the chef behind his smiling kitchen, nice service, pizza as gratins very well, the flat, it is the dessert with "all made" products medium (English cream, chocolate sauce) a dry brownie, a medium quality ice ball in bulk in the plate, I would like to put 3.5 points out of 5, I put the 4 for dishes and the welcome

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a chichi-free kitchen that offers pizzas and gratins mainly! We took a Breton pizza and a gratin to the styling and salmon. The cooking of the dishes was perfect.Service to the top despite the world with a trained and smiling staff. I recommend this address.

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I was once again delighted to taste another meal I didn't know. always perfect welcome!! when my next visit to this great restaurant?

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the gratin buffalo ball or cream cassolette decorated. Don't make it happen to discover the rest.

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