Surrounded by greenery, including a hundred year old redwood tree, this handsome house offers you the warmest of welcomes. The chef looks forward to serving you his cooking which is adorned with flowers from the garden.
Spécialités : éventail de homard mariné aux fleurs ; st pierre poêlé aux artichauts, huile de truffe ; pomme de ris de veau au bois de réglisse ; compote de poire aux fleurs d’hibiscus, sablé breton et mousse safran.