Gourmet cuisine :
After initial training at the Hotel School Chaise-Dieu Beaudoux Alain has worked in major houses in Europe until his steps took him at Pierre and Michel Troisgros.
Today, the bridge Raffiny, Alain offers associate originality and creativity to the value of local products. Fish sauce sausage seafood, Baron d'Auvergne blue rabbit and many others will be offered.
In autumn it is the game (deer, boar, ...) is honored.