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.