O Pas Trop Peu

Our dinner was superb.  The starter was perfectly done asparagus salad without the poached egg as I requested. The main course was melt in your mouth white fish filet. And the strawberry lemon meringue creme was the most delicious dessert I have ever eaten. Chef Joffrey Morgallet and staff L&eacute;a and Robin provided incredible service and a meal to remember. The champagne from Pascal Cez was like a dream also. Thank you to the entire team!

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Hotel Raymond VII

Relais & Châteaux Hôtel la Réserve

ibis budget Albi Terssac

Hotel des Consuls

Jardin des Paradis

Porte de l'Horloge

Musee Les Arts du sucre et du chocolat

Domaine Garissou

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