• The Lunch Menu
• A la Carte and tasting menu
• The Desserts
• Special evenings

" At the begining of the year, the truffle is very present in my cooking. It is cooked in many ways which brings out different feelings.

All the new little vegetables arrive in the spring. It's served with Bresse poultry, Britany lobster, even alone in a nice smelling stew.

Then summer with the cold dishes where aromatic herbs ans various olive oils announce coming vacations.

The pastry also follow the seasons rhythm.

Finally as soon as september, all games are the grand attraction in a carte where game animals and game birds meet."