75 Years of Experience

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The best ingredients

Fragrant brown beans, whose bouquet
releases this sweet bitterness, whether
light or full-bodied, in balanced extracts
and aromas.

featured Chef

Tristan began his career training at a vocational hotel school in Challes-les-Eaux. From there, he began working in prestigious Michelin star rated French establishments such as the Le Chabichou in Courchevel and Le Diane at the Hotel Fouquet’s Barrière in Paris.

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