Vilson is an artist and cook at the same time. His menus are first created using a drawing and then brought to the plate.
With many years of experience in Michelin-starred restaurants serving classic and modern French cuisine, Vilson found his new passion and his own style in vegetable-oriented cuisine using sustainable, regional ingredients and a thoughtful use of meat and fish. He grows with the challenge of creating a plant-based menu and an equally good menu with animal products.
