Recipes change with the seasons, depending on what ingredients inspire the Chef.
Mackerel – Fennel with Rouille & Fish Soup; Organic Hen Eggs – Jerusalem Artichokes & Truffle; Wild Sea Bass – Steam, Celery, Herring Caviar & Beurre Blanc; Free Range Duck – Tender, Foie Gras, Carrots, Orange & Cumin; The Pear – Nougatine, Coriander Caramel; The Black Forest – Revisited with Amarena Cherry.
The gourmet restaurant offers a cosy setting for such delicate cuisine.
Its 12th-century vaulted dining room is decorated in the spirit of a contemporary bistro.
As a bonus, a guesthouse opened in 2019 opposite the restaurant, in an old village house that was completely renovated.