Comice

Here you will find the man in the kitchen, and his wife as a sommelier in the restaurant. Together they share a few years of travel experiences in California, Quebec, New York and even Paris where they discovered beautiful products. Here the product is central,  and vegetables fit in seamlessly with this: such as in the preparation of lobster with peas and vichyssoise, cream and chives or fish of the day with artichokes, chard and beans and cauliflower in the Grenoble manner, with stewed morels, potato gnocchi with vin jaune sauce. Who says better?