Cuisine is above all the passion people have for their region and the variety found in their terroir. It is also about respecting the ingredients, the love of sharing and the enjoyment of giving pleasure. Here, at ‘la Ferme du Poulet’ all this is conveyed in dishes created by Olivier Degand. Crowned the ‘World Championship Pâté- Croûte’ award winner in 2016, the chef puts all his talent and expertise, gained since the age of 17 with some of the greatest names in French cooking, into his inventive, delicate and flavoursome cuisine In his restaurant, you can look forward to (re)discovering subtlety updated regional dishes. With ingredients from the land, sea, lake and mountains, his food celebrates a beautiful regional terroir throughout the seasons. Catherine, the sommelier and Olivier’s wife, enhances the cuisine with carefully selected wines to create delicate combinations of flavours.
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- Monday lunch & dinner
- Sunday lunch & dinner
Pâté en croûte Bressan with Genes and condiments "World Champion 2016".
The whole lobster peeled, according to the chef's inventiveness