With its eight arched windows, the dining room
is filled with light, and its shady terrace
overlooks the tranquil river. Cathy Bulot has
brought to the decorating a sense of detail and
balance. The welcoming space puts you at
ease.
The cooking here is joyful, and while it makes
numerous nods to local products, it is always
light.
Bernard Villain, the executive chef of the hotel
complex, has followed a long and varied path
to this kitchen. Originally from Doubs, he
studied with an old Alsatian master who
imbued him with his philosophy and passion:
Do good work and please yourself. Later he
worked alongside Jean-Marie Meulien (Clos Longchamps), Dominique Toulousy (Les Jardins de l'Opéra), Alain Passard (L'Arpège), Philippe Etchebest (Château Grand Barrail), at the Ritz-Carlton in Dubai…
The team also includes pastry chef Pierre
Hamard, who has no hesitation about putting
sesame seeds into his chocolate and who
delights in creating dessert sculptures. The
brigade also includes 5 assistants and 2 interns.
HOTEL
