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Le Pigeonnier Review

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Le Pigeonnier

Fodor's Review:

The sight of a lone diner savoring a giant bowl of freshly picked broad beans in their pods sets the tone at this restaurant, which takes pride in its local ingredients. Foie gras terrine, smoked salmon, and fresh pasta are made on the premises, and the souris d'agneau (knuckle of lamb) is a specialty, as is an unlikely dish of beef Wellington under its puffy crust. The terrace stretches over a large part of Place du Peyra, and there are dining rooms on two levels indoors.

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