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In the heart of the Bois de Boulogne, in the magnificent setting of a pavilion dating back to Napoleon III with ceiling friezes by Caran d'Ache, Chef Frédéric Anton, MOF (Best Craftsman of France) serves a cuisine which is both subtle and generous. He reveals the best of his ingredients, teasing out flavours and aromas: poached egg with a truffled tartlet and pig’s cheek melting in its spices. Chrystelle Brua creates the desserts, and breathes a touch of magic into great classic dishes such as Paris-Brest or pears Belle-Hélène. Your host will be Jean-Jacques Chauveau, awarded Best Maître d'Hôtel in the World 2013, for whom hospitality goes hand in hand with warmth and friendliness.
Unique in the world: Magnificent setting of a pavilion dating back to napoleon III with ceiling friezes by caran d'ache.
“My cuisine is simple, flavourful and sophisticated. I try to discover harmonies of flavours and this is my philosophy: even if perfection is not of this world, that’s no excuse not to try to attain it.”
