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
Raised in a farm family, the pleasure of cooking fresh and quality food has been passed on me from an early age. I already knew during my apprenticeship that I was blessed to discover the ins and outs of gourmet cuisine alongside well-knowns Chefs. The 10 years alongside Yannick Franques gave me more advanced technical knowledge and creativity. I'm very enthusiastic about being a part of the Prieuré team and introducing you my cuisine.
Rates and services
Menus 36-110 EUR s.i. Carte 46-52 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.17 USD
Weekly closing
Hotel: Monday evening, Tuesday, Wednesday noon (from March 16th to 31th). Restaurant: Monday evening, Tuesday, Wednesday noon (from March 16th to April 30th, and from October 1st to October 31th).
Annual closing
Hotel: from October 31th to March 15th. Restaurant: from November 31th to March 15th.
