"For me, cuisine is above all a team effort to deliver unique emotions to our guests. I demand a cuisine full of taste, flavour and colour in which I love to cook regional produce such as frog legs or Burgundy snails."
Rates and services
Menus 30-47 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: lunch, except Saturday, Monday evening, Sunday evening (from November 7th to May 26th) (except bank holidays), lunch, except Sunday and Wednesday evening (from November 18th to March 31st) (low season).
Hotel/Main Restaurant: from December 19th to 23th and from January 30th to March 10th. “Le Bistrot du Bord de l'Eau”: from December 19th to 24th and from January 30th to March 10th.