Chef Arnaud Magnier continues to cultivate his signature contemporary cuisine rooted in the classic culinary traditions. The impeccably cooked fish of the day is accompanied by a razor clam and green bean combination, taken to new heights by a light curry and a very summery tomato condiment. Another dish bursting with sunshine and holiday memories comes in the shape of the exquisitely confit sardines, lemon and cucumber, each bite elevated by lovely drops of caviar. The restaurant's signature dish remains the Bresse chicken confit with truffles and cooked in a bladder, à la Paul Bocuse, with a delicious foie gras stuffing. Sweet treats are not to be outdone, with a swiss roll with blackberry jam, blackberry and raspberry ice cream, a cloud of Campari and a pink pepper sauce served to order. You just can’t go wrong!
