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Raised in a farm family, the pleasure of cooking fresh and quality food has been passed on me from an early age. I already knew during my apprenticeship that I was blessed to discover the ins and outs of gourmet cuisine alongside well-knowns Chefs. The 10 years alongside Yannick Franques gave me more advanced technical knowledge and creativity. I'm very enthusiastic about being a part of the Prieuré team and introducing you my cuisine.
Rates and services
Menus 36-110 EUR s.i. Carte 46-52 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.16 USD
Weekly closing
Hotel: Monday evening, Tuesday, Wednesday noon (from March 16th to 31th). Restaurant: Monday evening, Tuesday, Wednesday noon (from March 16th to April 30th, and from October 1st to October 31th).
Annual closing
Hotel: from October 31th to March 15th. Restaurant: from November 31th to March 15th.
