Food & Drink

The menu is lovingly created by Executive Chef Simon Cottard and Head Chef Phil Hayes, they employ a strict philosophy of using seasonal ingredients wherever possible and the frequently changing menu reflects this fresh approach to French provincial cooking. Dishes such as Soupe de Poisson and La Cote de boeuf with a classic Sauce Béarnaise grace the authentic menu.

At all three venues, the same ethics apply – classic French cooking using seasonal produce, in relaxing and elegant surroundings with friendly staff led by Managers, Roberto Muscas and Carlos Ruiz.

Main Menu Download Wine List Download

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