On February 14th, taste an exquisite menu, created by Chef Yann Vinsot. Local Wahoo Carpaccio, Lobster “Berlingots”, Fillet of Milk-fed Veal with Marjoram, Fine Meringue and other delicacies will delight you. Lulled by jazz notes and the voice of Sunny Simonet, enjoy this unforgettable moment, in the new décor of the restaurant imagined by Jacques Grange. A Ruinart Champagne-pairing option is also offered for this dinner.
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