• Every evening except Sunday and Monday during school holidays
  • Every evening except Monday during school holidays
  • The chef, Martial VUILLEMIN, creates homemade dishes using local produce.


Some suggestions:

  • Slow cooked organic egg with wholemeal soldiers.
  • Duck foie gras with hazelnut chutney and homemade brioche.
  • Traditional pot-au-feu stew with marrowbone and mustard ice-cream.
  • Vegan dish made using seasonal, local produce.
  • Shortbread with confit and fresh blueberries and a Bourbon vanilla icecream.
  • Milk pudding with mango, pineapple and a litchi jelly.