L’antre de Bacchus: gastronomic prestige
This is where our chef prepares the menus you have chosen. The facilities are worthy of a Michelin-starred restaurant: professional cooking range including electric, gas and steam ovens, a spit, a meat and fish smoking chamber, etc.
For your convenience, the chalet kitchen is separated from the Monashees restaurant by an automatic sliding door. It also comprises two cellars for wine cooling and wine storage. In addition, on the ground floor can be found a storeroom with a large capacity cold store, freezers and a temperature-controlled wine cellar.