I suggest a new and lighter version of the classics. Less fat, starch, sugar and more vegetables, more condiments and spicy sauces.
Chef at Champeaux
Our chef has imagined a new menu of fresh and colourful dishes to celebrate vegetables in season.
For starters, give in to the temptation of his original creations such as Gilt head bream tartare, leche de tigre and red curry… a true explosion of flavours.
To continue, our Tender pork belly with sate, Anna potatoes and cabbage or our Ham, comté, black truffle coquillette pasta.
For the grand finale, succumb to our Paris-Les-Halles or Rum savarin, lightly whipped Chantilly, our two new irresistible recipes!