"I always try to cook with tenderness. There's an attachment to the quality of the products characterised by an especially close relationship with local artisans. Whether it be Vionnaz trout, Cotterg lamb from the valley, Vallorbe snails, or Champsec cheeses from our friend Baillifard. It's the cult of taste, with just the right flavours. The Table d’Adrien is sophisticated and refined. At the Grenier, it's rustic and sometimes rakish, but always deliciously enjoyable."
Menus 120-230 CHF s.i. Carte 120-150 CHF s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/“Le Grenier”: from mid-April to the end of June and from mid-September to the end of November. Main Restaurant: from the end of March to mid-July and from the end of August to mid-December.
