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Discover all our Chefs
Relais & Châteaux Chef

Thierry Drapeau

Chef - Relais & Châteaux

Thierry Drapeau
Restaurant Thierry Drapeau
Member Relais & Châteaux from 2013
La Chabotterie
85260 Saint-Sulpice-le-Verdon


Hotel & Restaurant Thierry Drapeau

7 rooms: 112-219 EUR s.i.
6 junior suites and suites: 153-321 EUR s.i.


Restaurant Thierry Drapeau

Menus 58-108 EUR s.i. - Carte 65-85 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

How do you go about selecting your ingredients?

For more than 15 years, all of my Challans ducks have come from Maison Burgaud. The house is widely known for its special technique for slaughtering ducks by suffocation. It triggers a hemorrhage that increases the blood circulation throughout the flesh. I especially like this local duck for its savory, tender meat. A good duck can be recognized by its plump, well-fattened breast, the texture of the raw meat and the freshness of the blood.

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

I cook duck at a low temperature with a salmis sauce. I make different variations depending on the season: with cherries in the summer, blackberries or quince in the fall, fennel or lemon in the winter…

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