Jesuits are not associated with having a huge taste for the finer things in life. However, Anthony Baud is creating dishes in the surroundings of this former refectory of a religious order which are far from monastic. His cuisine illustrates all the creativity of a chef who, after having learnt the ropes at the ‘Caro de Lyon’, alongside Têtedoie and at the ‘Fermes de Marie’ in Megève, very quickly decided to go it alone in March 2016 by setting his sights, at the age of just 24, on this unique establishment on the Presqu’Île full of arches and honey-coloured exposed stonework. Here, in surroundings which beautifully combine the old with the new, you can enjoy a wonderful traditional cuisine with an added touch of sophistication which bestows on it a certain ‘quintessence’, as illustrated by the restaurant’s great signature dish of 63 degree egg with fresh seasonal truffles. Simply divine !
19h00 - 21h30 (Order taking)
Closed Sunday and Monday