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The constant bid to glorify flavours has elevated cuisine to an Art form. With regard to this, the cook, who is an important link in an endless chain passing down culinary expertise, has to perpetuate knowledge yet also develop his legacy. "Don't things need to change for everything to stay the same?"
Menus 69-282 EUR s.i. Carte 140-210 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Monday and Sunday.
From mid-December to the beginning of February.