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Renewal in the kitchen
With great experiences in France and abroad, the new chef of the Black Deer brings with him a solid background.
Former second chef at the Michelin-starred restaurant Guy Savoy at the Monnaie de Paris, and chef in Las Vegas since 2016, chef Pierre-Jean Mermet is back in his native region to delight you. The new autumn-winter menu features seasonal dishes, such as porcini mushrooms and mushrooms, and always the famous prime rib and beautiful matured meats that make the restaurant’s reputation. Many spirits, wines and cocktails complete the offer.
