The restaurant at this beautiful hotel nestles in the heart of an 80 hectares forest The hotel offers several rooms and a garden terrace with a magnificent view of the private lake.
|Dienstag||12:00 - 14:00||19:30 - 22:00|
|Mittwoch||12:00 - 14:00||19:30 - 22:00|
|Donnerstag||12:00 - 14:00||19:30 - 22:00|
|Freitag||12:00 - 14:00||19:30 - 22:00|
|Samstag||12:00 - 14:00||19:30 - 22:00|
|Sonntag||12:00 - 14:00||-|
Ivan, originally from Denmark, took his chef’s apprenticeship in Fribourg, Switzerland in the starred restaurant La Fleur de Lys. After having worked in several different establishments in Switzerland, he took the title of Head Chef at the Kempinski Grand Hôtel des Bains, a 5 star hotel in St Moritz with 6 restaurants. He oversaw the opening of several top class restaurants throughout Europe, then came back to Switzerland to the Grisons at the Tschuggen Grand Hotel as Head Chef. The cosmopolitan cuisine of this Danish chef, who has spent his entire career abroad, consists of dishes with an Italian flair, all served with Swiss precision and always showcasing the best local produce.
Sommelier: Franc Barraud
The cosmopolitan cuisine of this Danish chef who has spent his entire career abroad consists of dishes with an Italian lair, all served with Swiss precision and always showcasing the best local produce.
The country house of the nineteenth century offers 12 individually decorated rooms. a tennes court and a private swimming pool.
International Comic Festival in January in Angouleme / Museum of Comics
Visit of the great cognac houses (45 minutes by car)
Saint Emilion: guided tours of the city, museums, discover the vineyards ...
Truffle menu, a night in the hotel, truffle picking with the chef on an estate and 100g truffle to take home (exclusively available in February)€360,- for 2 persons
|Komfortzimmer||115€ à 180€|
|Superior Zimmer||135€ à 200€|
|Junior Suite||155€ à 230€|