A hint of insolence, an unexpected seasoning, a seasonal craving: here, flavors blend perfectly without going wrong. Chef Bruno Aubin's daily cooking is sincere and delicate, deceptively simple and always ingeniously twisted.
This twist is achieved above all through the spices, which shape and sublimate each plate, from starter to dessert, but also through the precision of the sauces.
The restaurant is open Monday to Sunday, from 12pm to 2pm and from 7pm to 10pm.
Guests will be immersed in a Belle Epoque spirit of elegance, confidentiality and a touch of mischief. This is evidenced by the judicious choice of its name, Léopold, borrowed from the King of the Belgians, whose alleged affair with Cléo de Mérode caused a scandal at the end of the 19th century.
The cocktail menu is designed by Narcisse Blanc mixologist Corentin Radovic.
Bar Léopold is open from 5pm to midnight, Wednesday to Sunday, and is open to outside customers.
Le Petit déjeuner
Le Narcisse Blanc Hôtel & Spa makes it a point of honor to offer a gourmet breakfast, complete and tasty, that will delight the taste buds of young and old alike!
Breakfast is served in the Cléo restaurant from 7:00 am to 10:30 am, but also at the foot of the bed!
Lunch & dinner
Chef Bruno Aubin and restaurant Cléo look forward to welcoming epicureans and gourmets alike.
Discover creative, refined gourmet cuisine in a warm, intimate atmosphere.
Le Narcisse Blanc Hôtel & Spa offers guests the possibility of privatizing its meeting room for lunch or dinner, on request, for up to 10 people.
The Cléo restaurant can also be privatized, for up to 18 guests.