Le Pantruche

Chef Franck Baranger's cuisine at Le Pantruche represents the best of contemporary French bistronomy—cooking that's rooted in classical technique but unafraid to take creative liberties. His approach respects the foundations of French gastronomy while introducing modern touches that keep the menu exciting and relevant. The menu changes with the seasons, reflecting Baranger's commitment to working with the finest available ingredients. This seasonal approach ensures that dishes showcase produce, meat, and fish at their peak, while also keeping the offerings fresh for regular guests. The chef's training in classical French techniques is evident in the precision of his cooking.