You only have to hear him talk about his saddle of lamb, a Saint-Marcellin cheese or the Romathym oil he created to grasp the chef's energy and his passion for ingredients. Trained at the Yannick Alleno school, he features in his menu such delights as crab cannelloni and aioli with a twist, or the langoustines just warmed through, citrus fruits confit and caviar. Focused and eager.
- MICHELIN guide inspectors
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