Grégory Garimbay's cuisine proves, with its gourmet sauces and elaborate acidities, that the chef perfectly masters the grammar of the best gastronomy. The dinner on February 15 (at noon, tables are reserved for club members) appealed to us without reservation.
Starting with this unforgettable celery cut into a ribbon rolled up on itself and which forms like a tender shell, served with grated truffle, buckwheat... This article is reserved for subscribers. You have 72% left to discover.