A warm, friendly and gastronomic place.
Here, no mashed potatoes or “tweezers”, we serve balanced, rich and generous dishes.
Traditional French bourgeois cuisine
As the seasons go by, we bring our menu to life, in keeping with tradition.
Our approach favors the use of fresh produce and the rigorous selection of our producers and suppliers.
Our cassoulet
½ confit + double sausages
Our cassoulet
½ confit + double sausages
Our cassoulet
½ confit + double sausages
Our cassoulet
½ confit + double sausages
Our menu inspiration changes according to our desires... You'll find seasonal produce here: truffles at the beginning of the year, asparagus, quail and pigeon in spring; seafood in summer, and alpine produce, game and the first root vegetables in autumn...
Here are a few examples of our culinary creations, reflecting the essence of our cuisine. Our dishes evolve with the seasons, always guaranteeing fresh, high-quality ingredients.
seasonal products
“ a place where work well done is valued, banishing all acquired routine ”
Romain Brard
Chef-owner
For the past 20 years, he has forged his restaurant in his own image, following a career in top restaurants in New York and Tokyo. Over the years, he has made Le Genty-Magre a place where work well done is valued, banishing any acquired routine.
Priscilla
Maître d'hôtel
Priscilla ensures no-fuss, high-quality service, and she'll introduce you to our selection of wines and spirits chosen by enthusiasts.
