William, the chef, along with his team are pleased to offer you exquisite home-made cuisine.
Chives are collected in the summer in the gorges of Sarenne, dandelion flowers on mountain pastures and wild cumin in early autumn near our rivers. These are the two best seasons for making jams. Subtly combining tradition and modernity, our cuisine will be rewarding after a long day in the bracing air!
And of course for lunch, an all-you-can-eat appetizer and salad buffet is served in addition to our main menu.