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After practicing under the leadership of Ducasse in Paris and Monaco, Darroze, Anton, Lenôtre or Para, the chef Grégory Coutanceau combines modernity and tradition and makes his cuisine an innovative and tasty cuisine.
Highlight the producers and the diversity of the products of his region: as a chef, his cuisine must be the ambassador of this beautiful gastronomic score.
This is how the passion for taste and the desire to value suppliers make the gastronomy of the chef real creations, innovative and daring.
His teams - trained for many years by his father, then by Grégory - are in tune with the passion that drives the Chef: The Customer and the Product are at the centre of the reflection of Grégory and his teams.