A real child of the countryside and the hotel’s chef, Laurence was originally self-taught but has always been truly passionate about great cooking. Laurence worked under a number of prestigious French chefs, including Lenôtre, Ducasse and Belouet, before deciding to amaze diners in Corrèze. From the restaurant, Laurence provides fine dining and seasonal cuisine. The young chef takes a new look at traditional recipes all with beautifully fresh ingredients, including red label Scottish home-smoked salmon, veal loin with celery and truffle flan, strawberry shortcake, and so much more. Clément Bergaud, the pastry chef, takes care of the spectacular desserts.