HÔTEL DES GORGES
Marc Serres offers a 100%-land map, a perfect blend of past products and new gourmet flavours. Take the maki of Norway langoustines bowed and au and its tartar of black radish and green apples. Or how to marry the spices of the Pays-Levant country with the acidity of fresh fruits and the sweetness of our grandmothers'gardens. Also take this Arctic char Fillet and its spelt risotto, ceps and émulsion emulsion. Or this heart of beef fillet Toasted abundance in pepper crust and accompanied by a mousse of potatoes married to white truffle. Marc Serres proves at every meal that he usurping his distinctions and demonstrates the attraction of his cuisine, which has attracted the most prestigious culinary criticisms right up to the edge of the wilderness of the hamlet of Servoz. Hat hat, maestro.
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