Welcome to our table
Today, Bruno Doucet is writing one of the restaurant’s most delicious chapters.
His dishes echo the spirit of this great house, honest and refined creations that reconnect us with the pleasures of fine dining, joyful appetites, and a cuisine that celebrates the art of living. Here, the classics regain their vitality, elegance, and sense of conviviality.
On the menu : Warm prawn tail salad with pink grapefruit ; Duck foie gras and smoked eel ; Sole fillet Bonne Femme ; Free-range Landes yellow chicken supreme with fresh parsley ; Milk-fed lamb leg carved tableside ; Grand Marnier iced soufflé ; Authentic Peach Melba ; and the celebrated Véfour profiterole, in which choux pastry, vanilla ice cream, hot chocolate, and caramelized hazelnuts are enhanced by the indulgent touch of pastry cream.
