Our Chef, Richard Prouteau

Aged 38, Richard Prouteau worked in prestigious restaurants, such as Le Choiseul in Amboise, Le Jules Vernes - Eiffel Tower, Le Chiberta near Champs-Elysees avenue, l'Hostellerie du Chapeau Rouge in Dijon, Burgundy. He became Jean-Paul Thibert's sous-chef , then assistant head at l'Auberge des Templiers en Sologne during 3 years. He managed the Speltz in Luxembourg city, where he got his first Michelin star. He succeeded in keeping it at Le Richelieu on île de Ré. He is particularly attached to the basics of French cuisine and loves regional products. On his menu : Hare dish " à la royale" with foie gras and truffe stuffing : poultry cooked "façon Cardinal la Balue".