Chief executives
"Gastronomy is the art of using food to create happiness."
Theodore Zeldin
Discover the "A l'Epicerie" experience: local produce, sharing and culinary creativity!
In our "A l'Epicerie" restaurants, savour refined local cuisine, sublimated by our resident Chefs and inspired by the local cuisine.School for Chefs and our executive chefs Florian Desetable and Johan Thierry. Together, they share their expertise and passion, crafting an authentic and generous cuisine.
Florian Desetable and Johan Thierry orchestrate the training and day-to-day running of our teams, to ensure masterful, creative cuisine. Three or four times a year, our chefs perfect their skills at l'École des Chefs to bring you ever more delicious seasonal dishes.
Over the years, they have enriched our menu with their own creations based on local produce and cheeses, served at our various locations. Discover our recipes and reproduce them at home by consulting our Recipe page]. Any special wishes? Let us know and we'll be happy to share the recipe!
Also on our gourmet shelves a selection of artisanal French ingredients and our first edition of the 2024 recipe book !
Book your table now for an authentic culinary experience!
Our authentic, gourmet cuisine
We're sharing our "A l'Epicerie" recipes for local produce and cheeses so that you too can surprise and delight your friends and family with a tasty meal!
Chief Executives & Residents
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Every day, our resident and executive chefs whip up salads, soups, tarts, vegetarian dishes and revisited classics of French gastronomy.
Home-made
The resident chefs have also shown their creativity with original dishes and tempting offers of local produce and cheeses, for gourmets in search of XXL flavours: cromesquis, tiramisu, tarte tatin, feta croustini, roast veal cooked for 7 hours, rillons risotto, grilled duck fillet, roasted home-made brioche, white chocolate mi-cuit, croustillant.
