Restaurant

You can choose to sit in front of the large bay window which looks out over the terrace or in the intimate setting at the far end of the dining room...or, for your meals with friends, you can choose the pergola which opens out onto a wall of plants and flowers.

Lively atmosphere guaranteed with the DINNER CONCERTS EVERY THURSDAY FROM 8PM TO 11PM

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Gourmet tradition

The large slates hanging on the walls display the wide variety of specials which are prepared by chef Jean Jacques Duvergne

Fish – sea bass, estuary sole, turbot (subject to availability) – are joined by shellfish, Marennes Oleron oysters, langoustines etc...

French lobsters and crayfish quietly wait in the large tank set in the middle of The 61’s dining room to be chosen and savoured.

The "61 fillet steak" is an absolute delight served with warm foie gras AND MOREL MUSHROOMS. Traditionally prepared calf’s head with ravigote sauce, pork tenderloin in bread crust, and confit of duck with plums and an Armagnac sauce, will satisfy even the hard-to-please.

All of the meat is of French and European origin and is carefully selected by our chef.