Over all these years, I have found a simple method of creating my menus. My inspiration and ideas simply come from the local region, the seasons and the product that it provides. When spring arrives, all the fresh new vegetables step up to the plate, along with pork and suckling lamb. With summer comes cooling cuisine steeped in summer scents. Autumn gives way to mushrooms, chestnuts, sautéed dishes and stews. In winter, it’s time for game, cabbage and forgotten vegetables. With a choice of three starters and three main dishes, I can have a new menu based on seasonal produce every three weeks.
Déjeuner | Lunch
Dîner | La carte