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assiette
 

Shaped by the best, as a true chef, Bernard Constantin does at its head ... Without losing it nor being full of himself!

 

On the menu, a few constants argue revelations seasonal: Oeufs en cocotte, Bresse chicken fricassee, verbena ice ... 

 
en cuisine
 

Gillardeau oyster with Champagne, game at the gunpoint, crispy truffle and creamy risotto, cardoon with its marrow, strong stuff before green peas praised by white truffle followed by a lobster à couteaux tirés with the eponymous shell.

Reduced sauces, concentrated juices, ajustated flavors... Innovation flirts with tradition.
 
canard