Cuisine-À-Manger
It is with passion and conviction that we have selected producers who respect sustainable agriculture for your plates. Our aim is to offer you quality seasonal products.
It is with passion and conviction that we have selected producers who respect sustainable agriculture for your plates. Our aim is to offer you quality seasonal products.
Initially an apprentice at the Bocuse establishments, his hard work and perseverance took him to different parts of the world, including Réunion and England. He eventually settled in the capital of gastronomy, where he became Chef of several Michelin-starred establishments and Toques Blanches.
At the end of 2022, Nicolas Moreau took charge of the brigade at the Ermitage Hôtel's Cuisine-à-Manger restaurant.
Served Monday to Sunday lunchtime.
The lunch menu reflects the seasons and the inspirations of our chef Nicolas Moreau. Ideal for a business meal, or to enjoy with family and friends the emotional cuisine of the Cuisine-à-Manger Restaurant.
Monday to Sunday evenings
The Cuisine-à-Manger's menu changes every month to offer you a creative and delicate menu inspired by the best products, selected with passion and precision in accordance with the seasons.
Monday to Friday: 7am to 10am
Saturday to Sunday: 7am to 10.30am
Freshly baked bread, freshly squeezed orange juice, pastries, dried fruit, cold meats and fresh cheeses... are all on offer in the buffet to give you a sweet start to the day while enjoying the view.