Ardent is Michelin-selected and open for lunch and dinner during summer. The menu shifts with what the forest gives. The chef walks the estate trails each morning, returning with foraged herbs, roots, and wild greens that shape the day's dishes. Organic vegetables and poultry come straight from LaFerme, the 30-hectare farm on the property.
This is cooking built on a conviction: that chemical-free soil produces food worth eating. Crop cultivation at LaFerme is managed for taste, not yield. Seasonal products drive daily specials. Beyond Ardent, guests choose from in-room dining, the bar, breakfast service, or the Nomad concept, a picnic format that carries the kitchen into the forest.