Cuisine:

• French

Le Relais du Parc Description:
Old Enemies Alain Ducasse and Joël Robuchon have buried the War Hatchet around the ovens of Le Relais du Parc. And the result is that we can enjoy Robuchon's cream of pumpkin soup, whiting in an herb and butter sauce, cabbage stuffed with pigeon and foie gras, or Ducasse's version of crispy bacon and Pompadour potato casserole, red mullet filets with Niçoise-style Swiss chard, or his signature pasta shells with butter, ham and truffles. A few very refined desserts, inspired by the two chefs, complete the meal. The wine cellar is rich with important wines from Burgundy, fussed over by sommelier Gérard Margeon. The best bottles are, for the most part, also served by the glass, or in carafes.


Be the first one to rate and write a review for this Le Relais du Parc restaurant!