A son of Burgundy, Jean Paul Bondoux is one of Argentina's most esteemed chefs. Possessed of a disarming frankness, he holds unshakeable convictions and principles: "Cooking comes from the people, from regional traditions, from a province. It is a matter of culture, not snobbishness or fashion. It is a country's identity. Tastes and flavors must remain distinct and pure. Fusion cuisine is nothing but confusion! My cuisine is tied to the land: I like thyme, bay, sage, rosemary, garlic, onions, tomatoes… everything that is close to the earth. Bread, eggs, cheese… real things. Reality."

Jean-Paul Bondoux has chosen this elegant restaurant, tastefully decorated in contemporary style, to showcase his gourmet delicacies inspired by Burgundian tradition. The menu features superb pheasant cooked two ways with Beaumes-de-Venise muscat, merluza with green pea coulis, and an extraordinary rack of veal prepared tableside with your choice of sauces, accompanied by Argentinian wines or an exceptional Pommard.