Céma Passion

Opened in May 2012, Céma Passion upholds a philosophy of improving and perfecting the act of eating to the finest details. The site presents it as an intimate, gustatory destination that highlights attention to detail in both food and service. The establishment is recognised by Michelin (Selected) for its modern French cuisine. The restaurant offers Wi‑Fi and a screen for events, and guests are invited to contact the team to choose a formula according to their budget. The dining room is intimate and relaxed, suitable for quiet meals and private events. For groups and seminars the team can privatise one room or the whole venue for events of 10 to 50 people. The cuisine is contemporary modern French, focused on seasonal cooking and in constant evolution. Dishes are created according to the season using products from here and abroad. The restaurant is led by chef Cédric Manderlier and his partner Pauline. Specialties include seasonal tasting dishes, a soft‑boiled hen's egg with cured ham and artichokes, and an orange sanguine dessert of biscuit, supremes and sorbet.