Le Jardin des Saveurs

Nicolas Chautard graduated from the high school of cooking Grégoire Ferrandi starts his eighth year as a chef in this restaurant

His will, to propose a kitchen of proximity, home-made, refined, centered on the development of the product

The card, voluntarily very restricted, modified approximately every month may possibly not please but it pledge of products of great freshness

Products from passionate professionals help us to be more creative and efficient

Some card products may be missing due to the unpredictable, weather, market and delivery

New in the autumn, eggs, cream, milk, butter and bread are all from organic farming

A way of thinking and eating differently