New recipe from the Chef !

Chef Yannick Franques presents a seasonal take on one of the House’s iconic dishes : Caneton au fil du temps.

A duck breast lacquered with red fruit pulp, served with creamy polenta, a pepper quenelle, tomato gel, and a macerated redcurrant jus.

A creation that blends heritage, finesse, and boldness — now available on the Restaurant menu.