Gastronomie France Partner Establishment 2023

GASTRONOMIE FRANCE PARTNER ESTABLISHMENTS

AUBERGE SUNDGOVIENNE

Since 1997, in the heart of Alsace, the hotelrestaurant Auberge Sungiovenne has been located in the German shepherd countryside, just a stone's throw from the town of Altkirch.

AUBERGE SUNDGOVIENNE

In an environment where the main thing is the creative and inspired cuisine of chef JeanBernard Hermann. It is a valuable restaurant for gastronomy in the south of Alsace.

CHEF JEAN- BERNARD HERMANN

Jean-Bernard Hermann was chef de partie at "L'Hostellerie de Pont-Sainte-Marie", "L'Auberge de l'Ill" and "Alain Chapel", all Michelin starred.

He worked as chef at Clos des Délices in Ottrot. He has also been the owner of Auberge Sungiovenne since 1997.

J.B Hermann and his team propose a fine and creative cuisine, inspired by traditions and seasons, offering the best dishes of the region.

"Cooking requires a light head, a generous mind and a broad heart."

- J. B Hermann

Chef Jean Bertrand Hermann and Gastronomie France.

CHÂTEAU DE PIZAY

Between Brouilly and Morgon, the 4-star hotel is a true Resort - Meetings - Vineyard & Spa Resort, the Château de Pizay is one of the largest properties in the region.

CHÂTEAU DE PIZAY

At Château de Pizay, gastronomy is an art, where the Chef is a worthy heir of the great masters of the region. Offering a modern cuisine with the best products of the region. To enhance the dishes, it has a remarkable selection of wines from Beaujolais and Burgundy.

CHÂTEAU SAINTE SABINE

Located in a large 17th century castle in a park of 8 hectares, it is 4.2 km from the Château de Châteauneuf. Its haute cuisine restaurant offers regional specialties.

CHÂTEAU SAINTE SABINE

The market products are highlighted in tasting menu, Gourmand or Gourmet. The restaurant has an elegant and relaxed atmosphere, the menu changes according to the seasons and the arrival of the market. All dishes are "homemade" and prepared on the spot from raw products.

CHEF BENJAMIN LINARD

"Its cuisine is defined as traditional, rooted to the land, an authentic and gourmet cuisine, with local and seasonal products."

Benjamin started in prestigious establishments, most of them regional, such as "Maison Lameloise" and "Le Flocon de Sel", each with three Michelin stars.

His trainers passed on to him their love for cooking and regional products. Like Georges Blanc who gave him the opportunity to develop his talent by becoming head chef in two of his restaurants and working as a member of the "Les Collectionneurs" chain.

David's experience at Sainte Sabine

CAPELONGUE BONNIEUX

On the top of a hill overlooking the mountains, this establishment is located in an ideal Provençal farmhouse, with a swimming pool and gardens overlooking Bonnieux.

CAPELONGUE BONNIEUX

Behind these types of places there is almost always a chef of a certain prestige. In this case, it is one whose efforts have been rewarded with three Michelin stars. While it is true that the restaurant is excellent, the hotel has nothing to envy.

CHÂTEAU DE LA TREYNE

A majestic 16th century castle converted into a modern hotel. Perfect for indulging aristocratic fantasies, contemplating the wooded landscape from the tower rooms.

CHÂTEAU DE LA TREYNE

A family-run business, its air of informal collegiality contrasts with the rarefied refinement of other châteaux. Service is friendly, not stuffy, and though the public spaces exude Louis XIII pomp, with light and airy spaces for those who prefer opulent grandeur in the rooms.

CHEF STÉPHANE ANDRIEUX

Originally from Perigord, born in Nontron, Stéphane prepared his first dishes at the Hotel Academy in Angoulême before joining the brigades of great French chefs such as Marc Meneau in Burgundy and Pic in Valence.

However, it was at the Lion d'Or in Romorantin that he met his true mentor, Didier Clément. Over time, the pupil evolved into his own master, developing his own culinary philosophy.

"Twenty years ago, Stéphane Andrieux began to reveal his culinary arts at the Château de La Treyne."

LA CHENEAUDIÈRE

An elegant establishment in the Alsace region, with a natural, paradisiacal and alpine-chic vein. Refined repertoire offering a concise range of tempting proposals.

LA CHENEAUDIÈRE

The entire menu of this establishment generates unique sensations on the palate, as is the case of the pink trout, fermented vegetables, cumin cream and whole charcoal-grilled lobster served with creamy lobster sauce, present on the menu since 1982 and still a favorite of many.

GEOLOCATION OF ESTABLISHMENTS

GASTRONOMIE FRANCE

Gastronomie France has a wide range of establishments throughout France and other parts of Europe.

French Culture with Gastronomie France

¿IN WHICH TYPE OF ACCOMMODATION

IS THE APPLICANT STAYING

?

Accommodation will be provided by the facility. If in a hotel, accommodation will be provided on the premises, either in a shared or single room. Otherwise, accommodation will be available close to the work site, also applicable for restaurants. This may be in apartments/shared rooms or employees' homes.

Example of accommodations for applicants.

Photo provided by Domaine De Saint Clair.