The Epicure is a magical place, a veritable ode to luminosity and transparency, which opens on to the magnificent French-style garden of the hotel. Every day, the chef, Eric Frechon, who needs no introduction, dreams up a cuisine which is at once generous, inventive and authentic.
Spécialités : poularde de Bresse cuite en vessie, sauce au vin jaune ; précieux chocolat nyangbo, cacao liquide, fine tuile croustillante et sorbet.
Epicure compte plusieurs MOF : le Chef Eric Frechon (MOF 1993), son second, le Chef Franck Leroy (MOF 2000), Frederic Kaiser (MOF 2011).
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