The Restaurant

The "chef" Alain JOZELEAU is graduated from the Hotel School.

His successive formations, the "Louvre Concorde " in Paris, at the Continental in Lausanne, then at the « Savoy Hotel » in London, are the guarantee of expertise in respect of gastronomy.

Alain JOZELEAU is conservative traditions of casseroles. The "chef" is a fierce defender of the French cuisine and is working on "Duck in all its forms."

You will find, among his many specialties, different cooking foie gras, snails, lamprey, eels, veal, and many other regional products.

For your festive meal (weddings, appetizers dinners, anniversaries, baptisms, associations ... we offer you different rooms from 15 to 80 people.

The chef welcomes you to organize your celebration with you and prepare gourmet meals to your desires. It will make every effort in his performance and his organization that you are "THE CALLS OF YOUR EVENING".