Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
This 19C château, which houses the international hotel management school, (once under the aegis of Paul Bocuse), serves first-class cuisine. This is the work of Florian Pansin, who is supported by a superb team both in the kitchen and front of house. You will appreciate the finesse, the delicacy, the meticulous preparation, the colourful dishes: delicious roasted langoustines in a ginger and garlic crust; saddle of rabbit "intertwined" with smoked eel; a beautifully fresh rhubarb and mint dessert… Flawless technical skill and flashes of creativity. Put simply, this is tasty seasonal food at its best!