A cuisine with Mediterranean and cosmopolitan flavors

After having met iodine in Marseille, a city where he has just spent 7 years as a chef in a three-starred restaurant, Sébastien Tantot likes to work with fish such as pike-perch, arctic char, roach, pike, eel from the Haute Somme and carp from Chambord. 

He also puts vegetables, crispy sauces, and olive oil at the heart of his dishes, bringing the Mediterranean air to the gates of the famous medieval castle of Pierrefonds.  Finally, surrounded by an international team, and himself being a great globetrotter, chef Sébastien Tantot also likes to work with more exotic products such as manioc, or steamed turnips in memory of one of his trips to Tokyo.