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The chef, pays tribute to Pas-de-Calais fishermen by using ingredients such as scallops from Boulogne-sur-Mer, Etaples bass and other fish and shellfish from the North sea, "because the currents in those waters make the fish hardier and this enhances the quality of their meat." You can savour "La Salle à Manger" creations in our two glass-roofed restaurants and learn the tricks of his trade by taking part in one of his cookery classes.
Menus 120-210 EUR s.i. Carte 130 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included