Cooking has always played an important role in Erell's life. It has enabled her to work in some of France's finest kitchens (Guy Savoy, Paul Bocuse), as well as taking her to the other side of the world (Australia, Mexico, Japan...).
Starter: fried soft-boiled egg in a crust
Main course: darphin apple with Savoyard heart, herb cream and vegetables
Dessert: blueberry matefaim revisited
Main course: darphin apple with Savoyard heart, herb cream and vegetables
Dessert: blueberry matefaim revisited
Services
Services
Disabled access
Accessibility
Terrace
Toilets
Restaurant
Groups (Max capacity)
Groups (Max capacity)
- 60 Maximum number of people
Location
Location
Spoken languages
Spoken languages
Access
Access
- An ascent of 445m from the nearest car park
