Think to offer
Valid in more than 41 establishments
From egg to plate
Les Cocottes à Mimi looks like a small mountain refuge in the heart of the forest. Focused on an integrated autonomous agriculture, Michelle raises her poultry, chickens, turkeys, guinea fowl … She prepares them according to the maturity of the herd: Coquelet with honey, Supreme way Rosalie, Forest Guinea fowl or Capon for Christmas. There is also the much-sought-after breaded poultry fondue to cook in grape seed oil. In the middle of winter, Clément serves a raclette produced in the village and gratin in the open fireplace of the fireplace.
Open only on weekends. Reservation required. Unique menu on site or to take away.
