Cuisine:

• French

Le Quincy Description:
Bobosse, the jovial host, keeps things lively in the dining room of Le Quincy, which is adorned with trinkets and checkered tablecloths. Meanwhile, the kitchen cooks up zestful bistro dishes rooted in the Berry and Vivarais regions: famously tasty farmhouse terrine, chicken fricassée, boiled crayfish, and the best stuffed cabbage in town. Le Quincy triumphs in its preparation of tête de veau, or calf's head, and pieds et paquets marseillais, or sheep's tripe from Marseille. Delicious Rhône and Loire wines are available, as well as deliciously-aged plum brandy.


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