Today,the cock has become a major art and its chefs, recognized creators. Jacques Barnachon, young chef from Franche-Comté, is part of the limited circle of great cooks who compose for the pleasure of all our senses.
His search for harmony of shapes and colors transforms his dishes into paintings, and like the poet's words, his unexpected flavors cross and take us to rare sensations.
High place of gastronomy, it is in this kitchen, offering optimal working conditions, that Jacques Barnachon and his team conceive an original cuisine of season and terroir.
The Chef offers fish from the river and the sea, a very personal menu of meats and game, and his foie gras menu in all seasons.