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Au Bon Coin du Lac Restaurant Review: This restaurant lives up to its name. The tile-roofed chalet overlooks the lawns bordering the lake. In this rustic setting, Jean-Pierre Caule cooks up equally rustic yet classic cuisine. Cèpes served with Charollais beef, eels simmered in Graves wine, and squab with cabbage are dishes that are as calming and reassuring as the lake. Admirable wine list, with a good selection of half-bottles and interesting finds from the Southwest, like the Jurançon from Clos Uroulat or the Madiran from Domaine d'Aydie.