Restaurant
The incredible keep of the mediaeval castle of Couffour no longer dominates nature by itself.Serge Vieira After opening in 2009, Serge Vieira, Bocuse d’Or 2005 and a newly starred chef in the Michelin guide, invites you to his restaurant for discovering an ultra-modern environment where materials are at honor. Respect for the site and the environment will immerse you in a unique universe, partially underground, where the architecture of the restaurant and the bedrooms lets you discover nature at 180°. This philosophy can be found on your plate. The “carte” contains two individual menus, in all simplicity, that enable this creative cuisine to offer the place of honor to lightness, to tastes, to textures and to traditions as well. Spontaneity ignores converging and structural lines. Here emotion is not molecular but culinary. Lastly, this idyllic setting would be nothing without Marie-Aude, the guarantor of its harmony. From selecting small organic wine producers to ecological cleaning products, everything has been thought out with respect for the site, the environment and the clients.   |
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