Service:
- 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.
