The Bellevue’s menu offers a glimpse of the diversity of France’s finest products, with a flavour of international cuisine. Blue prawns from New Caledonia sail amidst an Argentinian chimichurri sauce. Marinated red tuna tataki is electrified by a Japanese wasabi mayonnaise. The line-caught sea bass is caressed by a vine leaf beurre blanc. The quasi de veau is accompanied by artichokes barigoule, a ratatouille-like Sicilian caponata and a Spanish sherry and Pedro Ximenez vinaigrette. We end the meal lightly with a red berries and crispy meringue vacherin to share.

At Le Bellevue restaurant, Chef Christophe Raoux, Meilleur Ouvrier de France 2015, is bringing out a new gourmet and comforting creation every day of the week. Rediscover the authentic flavours of seasonal dishes, imbued with the Chef's savoir-faire.

On the menu: Sunday's traditional roasted chicken, revisited as a ‘coquelet à la diable’, or on Tuesday, duck breast, sublimated with roasted quince.

Only available for lunch

To complement the arrival of myBlend and Clarins Precious at the Spa, our Chefs have crafted a healthy and gourmet menu, in collaboration with nutri-cosmetics expert, Dr. Olivier Courtin-Clarins.

Open Monday to Sunday: