Dining
March 27 – April 6, 2026, 2:00 pm – 5:00 pm

Served with your Choice of Hot Beverage and a Glass of Champagne Brut or Rosé or a Glass of Non-Alcoholic Sparkling

EUR 150 per person

Chef Alan Taudon Easter Savoury Pieces
Comté Cheese Soufflé Tart
Chef Michaël Bartocetti Easter Pastry Assortment
Mango and Black Lemon Mucilage, Chocolate Soufflé Crêpe, Rhubarb Puff Pastry Tart, Liège Waffle, Marshmallow Bunny
Chef Guillaume Cabrol Easter Bakery Creation to Share
Easter Sobacha Shell