icon-Ticon-cicon-coicon-oiconActivityiconArrowBackiconArrowBottomiconArrowBottomBlack iconArrowBottomWhite iconArrowLeftBlack iconArrowLeftWhite iconArrowRightBlack iconArrowRightWhite iconArrowTopBlack iconArrowTopWhite iconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechIcon/eventscalendar iconCalendarCheckIcon/eventsiconCalendarOldiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Michel Trama

Chef - Relais & Châteaux

Michel Trama
Restaurant Michel Trama
Member Relais & Châteaux from 1987
52, rue Royale
47270 Puymirol


Michel Trama

7 rooms: 220-420 EUR s.i.
3 suites: 620 EUR s.i.


Restaurant Michel Trama

Menus 75-150 EUR s.i. Carte 110 EUR s.i.

For your information: 1 EUR = 1.13 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

I was studying psychology and sociology but never completed the degree. I became an underwater diver at Club Med, and then I did a series of odd jobs. I met Maryse, who became my wife and mentor. After starting as a waiter in a pizzeria, I began working in the kitchens at the age of 28. I took over an eating house on Rue Mouffetard, Paris, in 1974 with a chef. One morning, he didn’t turn up for work. I had to do the cooking: that was when it became a challenge, and a passion. I learnt everything I know from books, particularly “Cuisine Gourmande” by Michel Guérard and works by Escoffier. I have been delighted to accumulate stars, nominations for chef of the year but have tried not to rest on my laurels either about my cuisine or my ability to be creative.

What is your Chef’s secret to preparing your star ingredient?

One of our specialties is a hot foie gras “hamburger.” I dreamed up this dish for the Gault & Millau New Year’s Eve celebration in 1987. Flash-fried foie gras is served between a potato and a top layer of cèpe mushrooms – a creation that’s actually a derivative of foie gras with verjus.


How do you go about selecting your ingredients?

I have been a loyal and privileged customer of Maison Rougié for nearly 35 years. Their duck foie gras is cooled immediately after slaughter, with very little loss. The quality of their work in every step of the process is just remarkable. I order fresh livers from them. Not many people know that foie gras was invented in the Lot et Garonne region nearly 250 years ago. It was called terrine de Nérac.


Discover why booking with Relais & Châteaux is a world of privileges