Food is often associated with certain preferences, our tastes, in our minds. It is reminiscent of a mother, an uncle—motions, smells, the warmth of an oven, an ever burning hearth. In a unique setting brimming with history, we are but conveyors of cuisine from before our time, respecting the methods that came before us. Forget the clock. To the hearth, it is!
Hotel: Sunday evening (from November 1st to December 20th), Sunday evening (from February 9th to March 15th). Main Restaurant: Monday and Tuesday (except july and august), lunch from Monday to Wednesday, Monday evening, Sunday evening (from the beginning of November to mid-March). “La Table du Couvent”: Monday, Tuesday noon, Sunday evening.
Hotel/Main Restaurant: from January 2nd to February 8th.
The spirit of a brasserie paired with innovative cuisine. From comfortable spaces to cosy decor, exquisite materials, and history behind the tableware... Le 27 Restaurant combines flavour with desire: Soup bar, Gillardeau oyster bar, vegan options, or bistro fare—Le 27 also serves as an exhibition space for artists or an open stage for musicians.