Our chef provides modern cuisine and typical traditional dishes. His specialties are : stuffed roast sucking pig, roasted duckling with vineyard peaches, chicken blanquette and mixed vegetables, roasted cod fish with tapenade and virgin olive oil from Aix-en-Provence, authentic coffee ice cream topped with crème Chantilly served in jug, waffle layered with crème brulée and maple syrup...le Bouillon Racine welcomes you on board for a trip through time and senses.