Endive is a product often misunderstood because of its bitterness. This flavor is however inherent in the product and I like to make it rediscover ". Chef Nicolas prepares them in a broth with saffron, citrus and various herbs, tarragon, chervil, sorrel, bronze fennel, wild garlic leaves and buds. "I like to combine them with char fillet of charr mixed with sugar, a savory vinaigrette based on egg, oil and a small herb mince complete the dish. "

filet poached in an oil perfumed with alliacées, its bruxelle sprouts seasoned with avocado oil and garden sorrel. It's a life cooking, sweet, peaceful, dishes that do not weigh, playing lightness and freshness

roast beef tenderloin flanked with sweet and sour beetroot, cauliflower puree with amandon, julienne chiogga and horseradish (also called cranson).

And then the carrots crusted with hazelnut bread, with its emulsion with asparagus scented with star anise and saffran, its mushrooms, its mustard leaves