In the kitchen of Louis Bernard Puech, there is everything: the carefully selected ingredients, tradition and the seasons.
The memories and emotions of this child in the country arise on your table.
Area man par excellence, the chief Cantal, gets up early to find "the" product, fresher, tastier, longer "terroir".
Tireless discoverer of new revenues he called Artisan Cooking loves his job and it shows!
Bib Gourmand filigree
While in his house, Louis Bernard Puech is also in her kitchen. The chef has a passion for training. It accepts a long list of young people who have started at home and work today at Regis Marcon, Marc Veyrat, etc.. "The most important thing is to give them the ambition, the desire to move forward"
Its solid foundation, a tray technique followed by passages from famous chefs, complemented by its expertise and experience, Louis Bernard Puech's offers its customers with value for money more than interesting. The bib gourmand that his parents had obtained in 1967 and the Michelin withdrew after getting the star remains in the background. But this well.