A bistro in the magnificent 4* Castel Clara hotel, it benefits from the luxury of the house and the unique charm of the surrounding area. Taken over by new chef Jean-Alexandre Ouaratta, the restaurant offers elegant seafood cuisine in a masterfully contemporary style: shrimps condimented with mango, daikon radish spaghetti with coriander, pollack cooked au naturel, carrots with honey, rosemary and buckwheat, crispy monkfish tail, carnaroli risotto, spinach, green curry and squid ink. Taking over from Franck Moisan, Jean-Alexandre Ouaratta will also be at the helm of 180°, the hotel's gourmet restaurant, opening in early May 2025.
Jean-Alexandre Ouarrata Chef
