- Dress code: Casual
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La Table d'Eugene Restaurant Review: This old blue-collar restaurant was taken over and completely overhauled by a chef who's worked with Eric Fréchon and Eric Briffard---and the result is absolutely exciting. From the outset, Geoffroy Maillard greeted us with charcuterie from Corsica: coppa, lomo and saucisson d'Azzilone. This was followed by a masterful pork belly confit with herbs and a pistou lentils salad. The suggestion of the day, Blonde d'Aquitaine côte de bœuf, was grilled then roasted in the oven and served with slightly-salted butter and pommes grenaille. The dish was thrilling for its taste and tenderness. Even if you are full, you will find it hard to resist desserts like the chocolate crémeux, passion fruit emulsion and Passoã granite. The wine list of this beautiful café-style restaurant is very honorable and a 6 € glass of Crozes Hermitage Etincelle from D. Basset is a real bargain.