Boisrouge Restaurant

Chef Philippe Delacourcelle offers creative, tasty, refined and subtly spiced French cuisine, inspired by his many travels in Asia.

Long-time chef of Le Clos Morillons in Paris, then Le Pré Verre in the Latin Quarter, and a top restaurant in Tokyo, he is the author of several books on spices, his travels and culinary Japan. Today, at Boisrouge, he combines this experience and know-how with local produce and wines.

The wine list allows you to sample local organic wines, as well as some very fine vintages.

The chef's favourite dishes feature prominently:

Warm asparagus confit with ginger, crusty duck with spices on a bed of aubergine confit and grilled watermelon.

Succulent dessert of parsley marinated strawberries with ice cream (with parsley!)

Single menu with amuse bouche, starter, main course and dessert (subject to change with the seasons).

In summer, you can dine on the TERRACE in the shade of a hazelnut tree by the river.