L'Eau Vive

Imagine a romantic dinner on a lush green terrace with the soft murmur of running water in the background! The dining room and the chef’s table right in the kitchen of this former 17C mill are also steeped in character and popular. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin depicted by delicate craftsmanship and generosity. Examples include pie of pigeon breast and foie gras, immaculately baked to a golden crisp. Three different seasonings, among which miso and curry, underscore the depth and flavour of cauliflower. The powerful black truffle flavoured pigeon gravy is emblematic of his rich, generous cuisine. Rather than showy gimmicks, he prefers to regale diners quietly with food throbbing with flavour. Pierre is a consummate chef who knows how to pamper his guests. We recommend extending your stay in one of the establishment’s guestrooms.