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"From the aperitif to the dessert, we offer a vast choice of dishes and drinks from Picardy. Beer, cider, rhubarb nectar, the Soissoulet, based on beans from Soissons, Colvert duck from the Picardy coast, black pudding with red cider (coloured with beetroot), the blue Santerre potato...sometimes in blue crisps. The children love it! When I was little I wanted to become a pastry chef, then as I was growing up, I stopped being attracted to the sweet things, maybe I became less gourmand? To tell you the truth I don't believe so... I love all good things, pleasing people. I love my job and working with the local produce gives it some sense".
Pierre-Marie
WYNANDS
(GAMACHES)
restaurant owner
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