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Building on the cooking favoured by Michel Rostang, Nicolas Beaumann creates dishes combining traditional cuisine and creative execution. Scoring, piercing, preserving...so many terms reflect his work to glorify the produce and his adaptation to the property's existing expertise. Beyond a simple hallmark of flavour, his cuisine reflects the Rostang spirit: flavoursome dishes with the emphasis on the produce, meticulously cooked, and with distinctive sauces.
Menus 80 EUR s.i. (week lunch), 185-225 EUR s.i. Carte 149-235 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
lunch from Saturday to Monday and Sunday evening.