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Originally from Chantilly in France's Oise region, I've worked under many incredible chefs, including Alain Montigny, awarded the title of Meilleur Ouvrier de France, at the Le Carmontelle restaurant. My cuisine focuses on the produce itself in a creative, authentic and fuss-free style that gives pride of place to local farmers and seasonal menus in a bid to showcase regional specialties. I work in alignment with the Relais & Châteaux manifesto signed at UNESCO in Paris on 18 November 2014, which aims to "...create a better world through food and hospitality. "
Menus 62-97 EUR s.i. Carte 65-92 EUR s.i. half board (weekend and holidays)
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From the beginning of February to the end of February.