The young chef Eric Brendel offers a tasty, refined, instinctive and original cuisine that varies as seasons go by… an
earth and sea, local and international cuisine of blended savours. The menu is renewed every 15 days. A few
suggestions: pan fried foie gras on a pineapple slice caramelised in vintage Port wine with beetroot chips, vanilla
roasted king size langoustine with Vitelotte potato chips, « Absolut » carrot cake and its coconut ice-cream, green lentil
blinis, chocolate tart and saffron crème brûlée.