Our commitments
Baroque architecture and modern interiors form the backdrop for many surprises.
On the menu: sustainable caviar produced with farmed rather than wild sturgeon. A shining example of the chef’s love of biodiversity and local products, in his preparation of exceptional, sublime meals. Dietary requirements of guests are taken into account: the special "low-carbohydrate" menu, meets their expectations without denying them the pleasure of the finest flavours.
