Juggler of flavours, conjuror of colours, Chef Pascal Chalamet presents creative cuisine based on products from the land and sea: Rossini scallops with foie gras and truffles, rump steak with anchovy juice... hints of the region, Charolais beef, and the village called... Poisson (Fish). All to be relished in the elegant dining room or on the shaded terrace in fine weather.
