Fine Dining
Fine Dining🐟"the trout was an explosion of taste"
🌿Green Michelin star for sustainability
📅Only 3-4 tables, book well ahead
Chef Gérald Azoulay calls it "Pérouvence"—a wild mash-up of Peruvian spices and Provençal ingredients that brings acidity, heat, and char to Belle Epoque-style dining.
Peruvian-Provencal fusion
Belle Epoque dining room
Intimate 4-table setting
Multi-course tasting menus
Fine DiningFine Dining🐟"the trout was an explosion of taste"
🌿Green Michelin star for sustainability
📅Only 3-4 tables, book well ahead
Chef Gérald Azoulay calls it "Pérouvence"—a wild mash-up of Peruvian spices and Provençal ingredients that brings acidity, heat, and char to Belle Epoque-style dining.
Peruvian-Provencal fusion
Belle Epoque dining room
Intimate 4-table setting
Multi-course tasting menus