Menu 45 EUR (week lunch), Menus 75-95-125 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Tuesday and Wednesday.
Hotel: from February 15th to March 6th, from August 16th to September 6th, September 27th, December 24th, January 3rd. Gourmet restaurant: from February 15th to March 6th, from August 16th to September 6th, from mid-August to the beginning of September, September 27th, December 24th, January 3rd.
Working with regional produce through the prism of childhood memories, inventing a new life for food waste and fighting against exclusion; here, there's plenty for this chef to keep his days busy…
Frying Jerusalem artichoke peel, to prepare an amuse-bouche, or concentrating grapefruit peel into a powder to be used elsewhere, and turning vegetable skins into petals: Jacques Decoret works hard to reinvent leftovers and curb waste. Each year, he shares his approach with nursery school children during ‘la Semaine du Gout’ (Taste Week). The fruit and vegetables are sourced from the vegetable garden Jardins de Cocagne, a society that helps people reintegrate into the workplace. To fight against exclusion, the living, vegetal roof is cared for by the CAT (employment centre), and the Chef visits the kitchens at a high security prison from time to time in order to give prisoners a taste of the regional flavours.