Passion for the Seasonal
Anthony Bonnet does not hesitate to veer off the beaten path, always with a respect for tastes and textures. The warm foie gras is complimented by its presentation in a hollowed-out orange, the Mediterranean shrimp combine with wild strawberries, fruit blends with vegetables, like a tomato confit that includes a fig leaf for depth and flavour, and his signature pigeon recipe, while available all year round is adapted to the seasons.
From the 19th of May :
Open every evening from Thursday to Saturday for the guests of the hotel (service from 6:30 pm to 7:45 pm).
From the 9th of June:
Open every evening from Wednesday to Saturday for the guests of the hotel (service from 7:00 pm to 9:15 pm) and fo the extrenal guests (service from 7:30 pm to 8:30 pm)
Annual closure: 1 to 17 August.
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Privatisation available upon request.