You could taste the restaurant’s specialties, like the Cannellonis filled with frog flesh, or the Beackeoffa of burbot and lobster. You could finish your meal with desserts that are made by the chef, like the “Tarte Linzer façon du chef” or the “coup de Coeur”: blown cream with lemon and raspberry’s juice, absolutely delicious.

The banquet room, where 20 people can meet for whatever they want.