Good, excellent, fine dining is great but it’s not the end of the story. You have to know how to orchestrate it, how to present it, garnish it, highlight it with clever details from the temperature of the room to that of the wines, the thickness of the glasses, the softness and age of the cheeses and the colour of fruit - not to mention quality service!
Menus 69 EUR s.i. (week lunch), 149-180 EUR s.i. Carte 62-99 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Tuesday and Wednesday.
Hotel: from February 4th to March 7th, May 1st, December 24th, December 31st. Gourmet restaurant: from February 4th to March 7th, from August 14th to 22th, May 1st, December 24th, December 31st. “L'Espace PH3”: from February 4th to March 12th, from August 5th to 13th, May 1st, December 24th, December 31st.
Very active in promoting the town and the region, the establishment is part of an intensely local cooperative approach, and puts the training of its employees at the heart of its activity.
A giant picnic with 1000 people in the heart of Vienne, a pop-up restaurant promoting regional products, and events in Japan, Austria, Switzerland and Belgium: this property plays a key role in promoting and preserving the Nature and gastronomy of the region. Actively involved with an association for the protection of urban bees, the ‘Vin de Vienne’ appellation, and in developing the Vienne market, the 4th biggest market in France. Staff and interns are regularly invited to local markets and to wine-makers to learn about sourcing and tasting. They receive numerous training opportunities as well as opportunities to take part in prestigious competitions.
