A brewery in the
MIDST OF NATURE
In this venue, Christophe Moret leaves protocolat the door, creating a free-wheeling menu based, as always, on generosity, headline products and the same demanding sourcing as for Le Parc ** restaurant.
- Precision cooking, delicate reductions and fresh and gourmet desserts by the Pastry Chef Rosalie Boucher, make this a top‑tier bistronomy destination offering a three‑course menu for 39 euros at both lunch and dinner!
- The selection of wines and champagnes meets the venue’s high standards: Head Sommelier Martin Jean grabs here the opportunity to innovate as part of this high‑value menu: pouring out pleasure one glass at a time from magnum bottles.