le royal
With chef Paul Fourier at the helm, the international fare of the Le Royal hotel makes it a perfect place to mix business and pleasure over a good meal. Alongside the classic dishes, the chef's signature touch can be found in the succulent glazed duck fillet with its sweet and subtle honey aromas. This dish paves the way for a delicate, well-balanced dessert, such as the airy sabayon served with hibiscus-marinated raspberries for a light finish.
Opening hours
Monday
Lunch & Dinner
Tuesday
Lunch & Dinner
Wednesday
Lunch & Dinner
Thursday
Lunch & Dinner
Friday
Lunch & Dinner
Saturday
Lunch & Dinner
Sunday
Lunch & Dinner
Team
Paul Fourier
Chef
