Act 2 :
A refined and gastronomic cuisine

"Our cuisine is based on a palette of authentic flavors coupled with fragrances, influenced by the seasons. The harmony of colors resembles that of a painting, with tastes that both surprise and reveal new sensations."
Pierre Orsi

Our specialties

We have a passion for what in France is called “noble” ingredients: foie gras, scallops, lobster and winter truffles. Fish is another specialty, notably monkfish, John Dory, red mullet and sea bass.

The seasons determine how we interpret these, always with the goal of fully expressing their taste.

The choice of excellent ingredients

Our cuisine owes nothing to chance. Before beginning each creation, we rigorously select the ingredients.

To ensure each dish exceeds your expectations, we use only the finest ingredients.

Our carefully-chosen suppliers

We take great care in choosing only high-quality suppliers.

These are professionals, well-known in their areas of specialty, with many of them having the title of Meilleur Ouvrier de France. The special relationship we have developed with them lies at the heart of our commitment to excellence.

Transmission

As an apprentice of Paul Bocuse before opening my own restaurant, I understand on a personal level the interest in, and importance of, transmitting what we have learned as chefs.

So I make a point of passing on my passion for this profession to young people.

I want to instill in them the taste for work well done and infuse them with my passion.

Pierre Orsi