The chef's interest in regional traditions and his creative spirit are reflected in his use of the capuchin, an ancient utensil with a cast iron cone attached to a long rod, in which pieces of bacon are melted and used to flambée his scallops, lending them a slight grilled and smoked taste. With its hardwood floors, mouldings and exposed stonework, the tastefully refurbished dining room makes for an intimate dinner setting.
- De inspecteurs van de MICHELIN Gids
Manufacture Française des Pneumatiques Michelin verwerkt uw e-mailadres om uw abonnement op de newsletter Michelin te beheren. U kunt op eender welk moment gebruik maken van de afmeldlink in de newsletter. Meer informatie