I strongly advise you to take a close look at all the little cakes, macaroons, and original utensils, like this “monk’s head” grater.
This is where you can come to drink cocktails, while chatting with a small plate of chocolates.
Everywhere transparency, light.
You can even see the restaurant below.
Our two chefs of the day are here to receive us. So we find ourselves with 4 guests, 2 chefs and 2 organizers. A rare and privileged moment.
We will cook with our chefs and then go to the table to devour everything.
Our Cointreau organizer poses here with our chef du jour in the large upstairs kitchen.
Simply thinly slice raw mushrooms and a williams pear, then arrange a rosette of each on the plate.
A bit of corn, then salad previously mixed with the vinaigrette…
And an orange and carrot risotto, served with grilled prawns with cocoa powder!
But no, it’s a miracle, the whole thing holds, and even very well! Because even with a dollop of vanilla ice cream, the strawberries hold up. A few shards of gold leaf and a dash of Cointreau Cuisine and we are in seventh heaven!