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“I make every effort to appreciate the work of the producers and want to be the connection between the product and our guests.” This sums up the cooking philosophy of chef Julien Lefebvre, who draws this principle from his childhood experience in Normandy. Aquitaine caviar, white asparagus and strawberries from Saint-Laurent-Médoc, oysters from Arcachon Bay...he has met with Aquitaine producers in order to refine his menu. Well-rounded, contemporary cuisine, which he is particularly fond of matching with wine. "
Menus 45-155 EUR s.i. Carte 130 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: from November 13th to March 14th. Gourmet restaurant: from November 13th to March 7th.