A no-frills and no-trim cuisine. A fresh and seasonal cuisine where everything, except the ice cream is homemade.

A menu card that changes every 5-6 weeks to profit from the ingredients and produce of the moment.

Here, the ingredients and produce are self-emphasized through the various spices and herbs.

A fresh cuisine without excess fat, which allows customers to enjoy 3 course meals.

A cuisine that’s based on French tradition, but that does not balk to cross borders for inspiration from foreign produces and originality...

In a word, a simple, light and realistic cuisine that is in-line with current well-being sensibilities.