Passionné

French cuisine revisited. On the plate? Roasted veal filet mignon flavored with thyme and garlic, braised beef cheek, redfish filet meunière or roasted yellow chicken supreme... Refined, delicate dishes using products as diverse as they are surprising. The culinary journey unfolds through a menu for lunch and dinner, combining starters, main courses and desserts with tasty combinations and delicate flavors, as well as a carte blanche menu in 5 or 7 steps for the most gastronomically inclined.