Patrice Dugué,
Chef
I like to highlight the exceptional quality of our produces with precision cooking, sauce reduction, vegetable based binders, subtle touches of herbs and spices and by playing with textures and elements on the plate, creating a harmony that is almost “sensual”.
Pascal Pochon,
Pastry Chef and Maître chocolatier
My job, first and foremost, is to surprise our customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. This is why I always try to make sure there is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. » Chef Pâtissier & Maître Chocolatier.