The latest news

24 January 2012 15:29
Sous vide pork belly (100hr) and cheek (48hr), smokey champ, maple glazed carrots, yorkie & white pork gravy
Food
23 January 2012 16:52
62°c chicken liver parfait, vin chaud marinated seared duck, confit d'oigion
Food
We are now taking bookings for next ski season. Contact us with your French ski holiday requirements for more detailed costs of accommodation, flight options, transfers and ski passes.


