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La caricia de la Provenza y la dulzura de Italia se combinan en el plato del restaurante gastronómico La Taula Gallici. En la terraza tipo patio florentino o en el acogedor ambiente de los salones, la innovación culinaria del chef Christophe Gavot es una delicia. La tradición se tiñe de exotismo y vivirá auténticos descubrimientos culinarios.
Menú 135-165 EUR (almuerzo), 135-195 EUR s.i. (cena)
Terminologia: t. = tasa, s.n.i. = service no incluído, s.i. = service incluido
Restaurante: lunes mediodía y miércoles mediodía (temporada baja). mediodía y noche (del 30 de septiembre al 1° de junio) (temporada baja).
On reading that 25% of schoolchildren do not know that chips are made from potatoes, the Chef Christophe Gavot felt his blood boil. And thus his fight for nutrition and health was born.
The challenge: recipes for children that are 100% natural, easy to make and good to eat, using seasonal fruit and vegetables. By teaming up with the Association Santé Environnement France (ASEF), the health and environment agency, the Chef was able to reach out to parents of children who could benefit from discovering a more varied cuisine. Vegetable cookies with hazelnuts, chicory and ham pizza, purple potato pudding: a flavour free-for-all to reduce the risk of childhood obesity and kindle a love for food. His partnership with the ASEF continues with an active participation in symposiums on the theme of nutrition and health.
