This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chicken fowl. In addition, it gives us a little something to present bells potatoes in a very original way.
Food was very good. We went on a Saturday night and it was packed, but there was no delay in o [...]
loved my experience, not my first time eating here but have always had great service and great [...]
Super service , super bouffe , tres achalandé!