From the Palmes to La Belle Epoque,
for us, catering is a profession,
but above all a passion.
From Pierre Poggioli in 1956 to Jean-Pierre, since 1980,
the know-how, like our cassoulet, the king of our dishes,
is passed on from father to son.
La Belle Epoque is a traditional cuisine
with a touch of fantasy
with the good taste of local products.
Specialities: Cassoulet, semi-cooked foie gras, fillet of beef with morels. Cassoulet to take away on order. Restaurant closed during the February school holidays.
