Le Grand Restaurant

From plate to ceiling, from the carpet to the gigantic contemporary glassware, modernism reigns supreme. Just like the dishes of Jean-François Piège who, with 5 chef's hats and 19.5, belong to the top of Gault & Millau. The guide also gave the title of "Sommelier of the year" to sommelier Baptiste Cavagna. In the kitchen the chef creates combinations such as Norway lobster with an infusion of East Indian cherry flour; sweetbreads with crispy artichokes and reduction of truffle or also a thousand and one vegetables and other delicacies such as the modern stews of which he kept the secret.