Talented young chef Guillaume Leclere (who, most notably, worked for Marc Veyrat) describes his culinary creativity as "une cuisine d'arrivage", food made with fresh ingredients that gets right to the heart of the matter. Sourced via short supply chains (Mediterranean fish, Cantal lamb), his produce shows impeccable freshness. Leclere's success means booking is a must.
- MICHELIN guide inspectors
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