"My cuisine is instinctive, genuine and creative. You will find all the energy of my team and their willingness to share exceptional and flavoursome dishes. I work primarily with the product to bring out its quintessence and I visually enhance it in a natural way. To follow my own culinary convictions, I mainly look for small local, high quality producers, embracing an ecological and locavore approach. Whenever I get the chance, I open a window in the restaurant overlooking the splendid Lot Valley and I think about my inspirations, eyes fixed on the horizon and my star spangled dreams."
Menus 140-185 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
In this house, the culinary convictions of the Chef, wedded to a deep commitment to the quality of the environment, give rise to an ecosystem that is both profitable and sustainable.
A way of life based on a deep respect of Nature: the products sourced by the Chef have many lives once inside the kitchen: added to different recipes, they are used in their entirety. This comprehensive approach results in significant reduction in food waste. Along with respecting the seasons, sourcing locally is a cardinal rule: via a network of local suppliers who share in the same vision, and with a vegetable garden that provides fresh herbs and delicately flavoured aromatic plants.
