A beautiful family history! The chef, Laurent Gasnier, went through the Bristol (three stars to Michelin) or to George V before returning to Clos de Chevreuse where he began his career… and marrying Stéphanie, the daughter's daughter, with whom he now holds. As a lover of the land, Laurent Gasnier selects the products, according to the seasons, to turn them into exceptional dishes. On the plate, meet with ravioles of vanilla fennel muslin gambas, or a carpaccio of laminated end-smoked duck and lentils. Next place, the land side, a 7-hour conflict lamb, sesame roast roast and boulgour au lemon. The sailors'feet will enjoy a blanquette of joue façon, fallen from spinach and roses in Paris. This brilliant course has been completed with praline almond kernels, Tonka gel and Tonka's bean ice. The hotel welcomes its guests in a refined setting, with a real fireplace in the winter or on its pleasant garden-terrace in the summer. A delicious moment.
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