BEST AVAILABLE RATE
Double room
from
130 €
PACKAGE
Special Well Being
1 Massage of 50 minutes
from
210 €
SPECIAL
All Inclusive
Junior suite
from
240 €
Michaël Bourdillat, chef of Le Bistrot*
Le Bistrot* is very fortunate to have Michaël Bourdillat as its chef. His cooking reflects his personality: simple, sophisticated, creative and full of emotion. Here is a quick presentation of a young prodigy, driven by the profession that he loves.
Two years after the opening of Le Bistrot*, at just 37 years of age, Michaël “Mickey” Bourdillat obtained his first star in the Michelin guide. A prestigious acknowledgement that has not changed his easy-going nature at all. His philosophy: “Everything is already there on the plate; there’s no need to add anything else.” Mickey goes straight to the heart of the matter and focuses on taste and taste alone as this is what counts the most after all.
“As chefs, we count for little in comparison with the product. Our added value lies above all in the cooking and the combinations we concoct. Our work must in no way change the taste of the produce, on the contrary, it should showcase it”. In Le Bistrot*, the ingredients come from their region of origin and the vegetables are necessarily those in season. "We would never serve strawberries in December!" he promises.
Michaël Bourdillat is above all a gourmet and talks passionately about the flavours he produces: “I love vegetables! They play a key role in the success of a meal, almost more important than the meat or fish. I love mushrooms. Autumn is a great time for me especially with game. And Italian cooked pork meats…mamma mia! Just taste this ham- it’s the most tender in the world: Culatello di Zibello ! And this ‘black pig’ coppa … absolutely delicious! The Italians are very good at keeping products fresh. Their traditional method gives their cooked pork meats this unusual taste which is somehow understated and strong at the same time. There’s nothing to match it.”
The memories of his childhood spent in Burgundy are reflected in his cooking. “Cooking has always been important in my family. Both of my parents spent hours in the kitchen. ”
" I can still remember the smell and taste of the family cooking. These memories are my driving force. What’s more, this is what you look for in a meal: emotions, the art of sharing and memories. If our guests find these qualities in their meals here then they’ll go away satisfied. Rediscovering something you loved as a child is always a pleasant experience. Our customers are not here to read every page of a cookery book and the technical aspects behind what they eat. No, they just come to have a good meal and treat themselves.” This is how Michaël Bourdillat’s cooking is best summed up: tender, soft, melting in the mouth, cosy. "My cooking reflects my personality – it starts with the produce and finishes with an understated decoration, never the other way round." A touch of elegance and finesse rounds off the eating experience – original, tasty, talented, surprising.
Rigorous, reliable, friendly, simple, all at an affordable price. "My aim has always been to make it possible for everybody to eat my food. Gastronomy should not be restricted to the well-off.”
At lunchtime Le Bistrot* offers a special package for just €17, while in the evening main courses cost € 19 and full meals start from € 42.