Gourmet restaurant. Large Louis XVI style room with a view of the Saint Point lake. Winter specialities: crispy Morteau sausage with prune confit in Macvin. Hot foie gras with caramelised seasonal fruits, Veal chop with Pleurotes Summer speciality: fresh home-made foie gras, pan-fried scallops with parsley and shallots, pike mousseline with crayfish coulis. Gift vouchers available.
