The evening and Sunday lunch menus have four to six courses. There is also a three-course lunch available from Wednesday to Friday.
The refined menus are based on classic French cuisine with contemporary interpretations. Chef Tom creates playful dishes in a balanced combination of rich flavours and touches of freshness. He often uses Roomer, a natural, locally produced, alcoholic drink based on elderflowers in his desserts.
Cochon de Luxe has space to seat 20 diners. If you want to be sure of a place, don’t forget to reserve in advance.