Chef Jean-Marie Gautier and his brigade

Jean-Marie Gautier, voted one of the Meilleur Ouvrier de France in 1991 and his team have won countless distinctions.

The menu features contemporary, classic cuisine favouring seasonal ingredients and regional products, with touches of inspiration from the rest of the world.
 

To meet our requirements and our ambitions, a first phase of renovations of outdoor spaces of the hotel will take place from December 2017 to May 2018. No noise nuisance on the holidays of the end of the year.
Visual and noise pollution will be reduced to a minimum before the hotel's total closure period from January 28 to March 12, 2018.