Our Chef Loïc Jambon uses traditional cuisine, which he interprets in his own way modern and yet daring.
His cuisine is a subtle balancing act between the fresh ingredients of our Ardennes and the finest from around the world.
Trout from "La Commanderie 7" in Fourons-Saint-Pierre, veal from "La ferme du Mont des Brumes" in Stoumont, vegetables from "Au fond des Pans" in Deigné, seafood and fresh fish straight from Cap d'Erquy in Brittany, and the finest spices from Italy, Spain and Asia....
Loïc Jambon's cooking is sensitive yet down-to-earth.
The results are unique culinary taste explosions.