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Rotisserie opens up into the dining room

At the helm Chef Fabrice Salvador, supported by Mathieu Morvan, unveils his new meat culinary delights.

Tristan Auer, the famous designer, is the mastermind behind the interior décor.

After a few months of renovation, the Plëss Restaurant room returns. Overlooking the guests, the kitchen opens up into the dining room for a warm experience.

On the menu you will discover; Spit-roasted chicken from Bresse, Fabrice’s Babi Guling, Spit-roasted glazed Australian Wagyu beef brisket.

Don’t be disheartened fish lovers, as we also have a large selection of fish crudo. To share for aperitif or as a starter, the Georgian bread, one of Fabrice’s latest creations.