I need to thank Randy B for bringing this magical place to our attention. Jean-Paul grills the catches of the day in the fireplace of this converted house, stuff brought to him by his family of fishermen. It doesn't get simpler, fresher or better. A handful of wire grills and good product. The namesake Tellines are an addictive starter, a bowl containing at least a hundred of these tiny clam-like creatures in a thin aioli, just enough to coat. Another starter is the plate of lentil salad with a large marrow bone. Wow! From there, you can choose a whole sea bass or sole, served for two or more and priced by the 100gr, or a single fish or beef or bull steak. I chose eel: fabulous! Jean-Paul brought us a wonderful little white wine from several km away. Desserts were simple, riz au lait, a couple of tarts and an apple compote.
We were escorted to and from the dining room by a black lab who took his responsibilities very seriously. Our large room (in their home some 50 yards away from the restaurant) provided a very fine king-sized bed and great shower (neither of which is a given in French country stays). Breakfast in the mornings brought the usual things plus a warm house made brioche. Good orange juice and fine home made confitures.
We stayed two nights. Our bill was round 300€ for two nights and our dinner for 2. Jean-Paul and Florence are passionate hosts who take great pride and delight in their jewel-box of a restaurant. They are extraordinarily generous hosts.
The next night, we drove several km to La Chassagnette, a well regarded Michelin one star that is famous for its 100% bio products. We cannot recommend this restaurant for those who are familiar with the extraordinary vegetable treatments coming out of small kitchens in Paris today. I felt the menu was tired and the plates uninspired. Even the pigeon failed to get my attention. This is not a bad restaurant. But it is not one that I consider worth cashing a dinner opportunity. Next time, I will happily return to La Telline for a second sitting.
And again, many, many thanks to Randy.
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