Céna

Young chef Clément Briand-Seurat has a passion for hyper local and makes vegetables the start from the show. Using little fish and dairy. Well balanced and inventive dishes that really celebrate the season and the proximity. The set menu is available for vegan and vegetarian options, ask upon booking….  The sommelier advises local wines that greatly complement the dishes. We hope that chef and sommelier will start creating a botanical drinks menu to further reduce waste and to bring even more local fruit and vegatables.