- Sea bass, creamed carrots with spices, artichokes barigoule.
- Suckling Lamb, thyme gravy, mashed potatoes with truffles.
- Refined selection by our cheese connoisseur with our jam.
Executive chef experience and qualifications
The new executive chef, Pascal Lavenu, interprets classic dishes in a modern style using only the freshest seasonal produce. For the last two years Pascal, from France, was head of the brasserie and banquet department of the Hôtel Restaurant du Parc des Eaux-Vives. Prior to this he worked in first-class establishments such as “La Maison Pic” in Valence and “Hotel Rosalp” in Verbier.
“Quality produce, consideration of seasons, authenticity, stimulation of the senses and a certain generosity are the key to creating tasty cuisine”, says Pascal about his gastronomic maxims.