For Jean-Claude Dufour, cuisine is above all a sense of discovery and inspiration — a perpetual journey into the flavours he reinvents every evening. He’s a true perfectionist and meticulously seasons every dish and carefully oversees the presentation of every plate before it leaves his kitchen.
His enticing menu features a mix of classic and new recipes. For starters: duck spring rolls, salad of white cabbage and mango, or seared foie gras. This is followed by mouth-watering specialties: roast pigeon, chestnut-artichoke tortellini, or braised veal with ravioli and butternut blinis. The menu places an accent on seafood with lobster ravioli, roast scallops with coppa, or turbot steaks. Open for dinner. Closed on Wednesdays.