Samuel
Breux is a true innovator, and
he proves it everyday as the renowned Chef of the Grand Hotel restaurant.
His great scheme is as simple as subtle. He simply intends to marry
tradition, real country cooking style, with exotic, brand new flavours.
He sets the pace in the kitchen, and leads his cohorts to fix dishes
of his own, unheard of. And are they colourful and tasty !
Does Samuel Breux believe in his art
! He hasn’t forgotten his roots, and still falls for down-home
country products and dishes. …
He has brought back all kinds of spices with him, so that his Aubrac
beef stands second to none. From the overseas islands, he also acquired
a powerful taste for fishes, from bass to angler.According
to seasons, to fresh arrivals, menus are bound to change quite often.
Were you to have any doubt about Samuel’s lust for coulourfoul
dishes, his desserts will cheer you up. Inebriating polychromas
that’s what they are : just look at this “Craquelin
aux fruits rouges” (red fruits pie) and try to keep your breath
!
Samuel
Breux