Menu Jeunes à 49 €
September 10 at 6pm
Angoulême
Student tasting menu




Chef Guillaume Veyssière turns local ingredients into culinary theater at this striking glass-and-metal pavilion overlooking the forest. Expect inventive plates like Cep Mushrooms with parsley or Imperial Prawns with smoked dill oil.




Chef Guillaume Veyssière turns local ingredients into culinary theater at this striking glass-and-metal pavilion overlooking the forest. Expect inventive plates like Cep Mushrooms with parsley or Imperial Prawns with smoked dill oil.