The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Very good standard.
Garden or park
Outside dining available
Private dining room
Originally from Brittany, chef David Loisel has carved out an impressive career path, including a stint as sous-chef to Sylvestre Wahid. He concocts modern cuisine that draws on the riches of Savoie's land, which he blends with nods to his native Brittany in his single set menu of five or seven courses. La Cantine offers a pleasant bistro service (e.g. salmon tartare, leg of lamb). Tasty.
- MICHELIN guide inspectors
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