I’m trying to make sense of my life trajectory with my cuisine. Breton by birth and Savoyard by adoption, I combine produce from both of these regions in balanced creations where the seasonality and simplicity of the ingredients are retained. I’m also interested in human relationships with regard to our preferred producers, whether they be local or further afield, as well as my team, so as to achieve perfect symbiosis for our guests and with it, some degree of intimacy
Menus 240-285 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: open every day. Restaurant: Tuesday and Wednesday.
Hotel: from January 1st to 31st, December 24th, December 25th. Restaurant: from November 4th to 20th, from January 1st to 31st, December 24th, December 25th.
