Our cuisine reinvents French tradition by combining delicacy and modernity under the direction of chef Roudy Petersen, who combines iconic recipes and vegetable inspirations. Dishes like Bresse poultry in vinegar, hake fillet à la Grenobloise, and daring creations like vegetable macédoine, stuffed tomatoes, and peas with sea urchins reflect a light and festive approach. It is a sensitive cuisine where herbs and vegetables mingle with forgotten pieces of meat, where the animal meets the vegetable in a reasoned way.