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The countryside, the mountains, the forest. All three have been a major source of inspiration in my cuisine, my instinct for ingredients, attention to detail and passion for treating my guests to nothing but the best. Provence and the Mediterranean I discovered under Jacques Chibois in Grasse have influenced my work for a long time now. My Catalan roots are now free to be expressed at Riell, in the vibrant regional dishes I concoct with delicious seafood and produce from the Roussillon orchards and meadows of the Pyrenees.
Menu 59-85 EUR s.i. Carte 66-110 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/Main Restaurant: from mid-November to the end of March. “Café Casals”: from the beginning of December to the end of March.