After competing on French TV's Top Chef and working in the kitchens of chef Olivier Bellin at Auberge des Glazicks, Guillaume Pape is flourishing in his own restaurant set up in modern premises. Working in an open kitchen, he serves seasonal cuisine de terroir dedicated to high-quality ingredients. His creations include flambéed pollack with a Champagne sauce, served with butternut ravioli and shellfish. For dessert, his iconic "Douceur de Lait" is a tempting rice pudding mousse with dulce de leche, vanilla ice cream and milk opaline.