Here is a discreet and charmingly shy chef who, every day, finds and perfectly transforms the best nature has to offer. His perfect command of the aromas of wild herbs (bear’s garlic, dandelion, oregano, bellflower root, phyteuma, kippernut bulbs, etc.) and spices, such as vanilla, which he brings in direct from Tahiti, offer us dishes that are as flavoursome as they are attractive.
He is even the co-author, with a specialist, of a book on botany.
Closed on Tuesday and Wednesday.
- Culinary specialties: Gastronomic cuisine
- 60 maximum cover(s)