Cuisine is an incredibly unique process intimately bound to each chef's DNA. When you cook, you never forget who you are: where you come from, who you are cooking for, and especially where you're cooking. I have two signature dishes. The first is my blue lobster, which is a tribute to my father. It's a festive dish that Dad used to whip up on special occasions. The second is my Breton jumbo shrimp, which is my absolute favorite. When I start designing a dish, I'm always looking to capture the authentic taste of each ingredient, its richness and depth of flavor as well as its emotion.
Menus 115-315 EUR s.i. Carte 160 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Restaurant: Tuesday and Wednesday.
Hotel: from the beginning of February to the beginning of March. Restaurant: first two weeks of August and from the beginning of February to the beginning of March.