Things or so

Cannery: back to the origins

Here is the result of a great teamwork, masterfully managed by Jean-Guy Humblot, who has rediscovered his original passion for cannery.
First successful experience: sea lamprey with vintage wine from various châteaux.

A unique recipe including wine from prestigious estates as the main ingredient.
Other recipes are being developed, always aiming for excellence.


& Conviction

How to be both discreet and attentive? This is the talent of the teams I teach and lead. You must keep an eye on everything, anticipate the slightest expectation. As same as in a ballet, serving and clearing tables must be perfectly synchronized, waitering must be elegant, courteous and thorough.

Alain Keraron – Waitering Team Manager