New Year's Eve dinner

For the most magical night of the year, Chef Eugénie Béziat has conceived an exceptional seven-course menu. Each creation reveals subtle pairings and unexpected flavours, elevated by prestigious wines carefully selected by Florian Guilloteau, Director of Sommellerie. Accompanied by a talented singer and guitarist, the evening unfolds to a repertoire blending jazz and soul. A refined musical interlude that enhances the gastronomic experience of this New Year’s Eve celebration.