The offer includes half-board accommodation, breakfast and a dinner (a starter, main course and dessert) to be chosen from the bistro-style Cocottes menu by Chef Christian Constant. Drinks are excluded.
On February 14th, only our Valentine’s dinner will be served.
Roasted langoustine, cauliflower foam with truffle
Carpaccio of scallops, marbled leeks and creamy candied citron, bottarga
Turbot browned in semi-salted butter, crispy potato with truffles and full-bodied jus
Crunchy with exotic fruits and coconut, ice cream flavored with 4 spices