Hotel du Parc

Archibald De Prince is going from strength to strength in the company of Rachel, who acts as your charming hostess. De Prince honed his skills as second chef to René Mathieu at La Distillerie as you will quickly realise. Vegetables take pride of place in his culinary score, but not to the detriment of meat and fish. The chef has a knack for sourcing outstanding local produce which he then enhances courtesy of a deft creative touch. He might craft a tartare of locally bred salmon trout with a subtle herby salad, adding a suave caper and parsley emulsion for a final flourish of contrast. The set