Fleuron de notre compagnie, l’Hermès a eu le plaisir d’accueillir une nouvelle équipe en cuisine : le jeune chef Alexis Michel et sa brigade.
Flagship of the fleet, The Hermès restaurant Boat was pleased to host a new team in 2015: the young chef Alexis Michel and his brigade.
Worried to offer high quality services, all the dishes are cooked on board with fresh products. This new dynamism allows, as well, to present you two seasonalities for the menus: autumn-winter and spring-summer.
In the same time, new partnerships were set up with local renowned suppliers in order to ensure the best quality.
In the dining room, a new spirit has also been integrated. A service where the key words are attention and complicity, on each cruise.
THE KITCHEN BRIGADE OF RESTAURANT BOAT HERMÈS
ENCHANTED INTERLUDE IN THE HEART OF LYON