"My cuisine expresses my personality: spontaneous and intuitive, contemporary and yet firmly rooted in tradition. Preparing seasonal products is the obvious choice for me, although I do have a weakness for spring vegetables. But what I love most is to surprise our guests, inviting them to rediscover a product that has been prepared in an unexpected way - such as seared foie gras and minced duck - or to enjoy a combination of diametrically opposed tastes, such as smoked lamprey ravioli with foie gras."
Menus 39-105 s.i. - Carte 55-99 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Restaurant: Sunday evening (from November 1st to March 31st).