Serge Vieira

There is something distinctly graphic in Serge VIEIRA’s approach to his refined cuisine, whose menus evolve over time without constraint as he plays with the ingredients of each season. On the plate and on the palate everything seems perfectly in its place, precisely, without unnecessary effect. His customers have to accept surprise and audacity, and be prepared to be carried away by some unexpected emotions.

Spécialités: fricassée de cèpes, gelée noire de champignons, sabayon au beurre noisette ; pièce de boeuf salers rôtie au poivre des moines, oignons et betteraves multicolores ; millefeuille croustillant aux mûres sauvages crème vanille, sorbet au miel, végétarien.

Bocuse d’Or 2005