Pressed foie gras, veal loin and braised cheeks—these are just some of the tasty creations suggested by Chef Daren Bergeron. Three floors and three wine cellars, featuring all around the world vintages, are all dedicated to gastronomic fulfilment. The theme of modern elegance carries through to the kitchen’s decor.
Schedule
Monday to Friday, lunch from 11:30 a.m. to 2:30 p.m., dinner from 5:30 p.m. to 10:30 p.m. Lounge and Bar open at 4 p.m. Saturday, dinner from 5:00 p.m.
