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The young chef from Bresse gleaned experience from some of the finest dining establishments in France (Pierre Gagnaire, Jean-Paul Jeunet, Patrick Jeffroy) before settling in Saint-Chamond in 2008. His dishes brim with personality, savour, colour, delicate aromas and exquisite tastes that flow with the seasons.
In the preparation of his gourmet recipes, Julien Thomasson selects the best organic products such as beef or sea bass. Fish is delivered five times a week directly from the Finistère and poultry from Bresse.
An outstanding wine list, composed by Célia Thomasson, includes selections from the Rhône Valley, Burgundy, the Loire and Languedoc.
