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“In the kitchen, my main objective is to amaze my guests’ palates. That's why I create dishes that are simple yet colourful and as interesting to look at as they are to taste. Different flavours must be brought together to produce a cuisine representative of all four seasons. Each and every day involves looking for blends, contrasts, interesting textures, unlikely liaisons, experimenting... The world is my oyster: I can take an exotic spice, locally grown herbs and use them to cook fish from the Mediterranean Ocean! "
Menus 78-185 EUR s.i. - Carte 38-110 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Tuesday and Wednesday. Restaurant: Tuesday, Wednesday, Saturday noon.
Hotel: from December 30th to January 26th, from July 3rd to 20th, from November 7th to 16th, December 23th, December 24th, December 30th, December 31th. Restaurant: from December 30th to January 26th, from July 3rd to 20th, from November 7th to 16th.