The menu of French and Indian specialties is built around the freshest natural ingredients: organic vegetables from the hotel's own garden; freshly caught fish; cured ham, pâté and cheeses we produce ourselves (we have a dairy room, cold rooms and a large cellar in the hotel).

The kitchen opens on to the dining room, so guests can watch as fish and meat are grilled to order over a wood fire.

The chef designs the day's menu according to his inspiration or plans it around today's best finds from the market (Pondicherry boasts one of the finest open-air markets in all of southern India).

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