Les Embruns

Master Chef Jérôme Gauthraye offers a limited menu that changes with the seasons, to guarantee freshness and quality of produce for the best taste, where everything is prepared on site using raw, "home-made" products.

All our dishes are accompanied by seasonal vegetables, mostly organic from "Le panier Bio de chez nous" in the Lot.

Most of our fish is wild caught from the Arcachon fish auction. Meat comes directly from the producer, like Maison Dandieu (Landes) for the magret.

Our specialties :

Southwest foie gras cannelloni

Paris Brest revisited