In the best of traditions, the kitchen builds everything from scratch as much as possible, using natural ingredients, in season. Sausages are made in-house using natural casing, so too air-dried meats. Fish and poultry are cured and smoked in-house. A hallmark of classic French cooking are its deep and complex sauces and mother stocks derived from hours, even days, of simmering to draw out the rich flavour, gelatin and marrow from bones and meat. Sous vide is used for efficient kitchen management and cooking precision. The starting point of each dish: quality ingredients.