Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat

Our Chef's Recipes
Fabrice Giraud

Cream of Pea Soup with Caviar Sole with Feta Cream and Gravy Turnip Pie & Goose Liver Mousse Local White Fish with Bacon Roasted Lamb with Gravy and Vegetable Gratin Pigeon coated with Mango Sauce Sweet Potato Roll with Crystalized Pineapple   Citrus Pie with Gingerbread Mousse   Fabrice Giraud's quick résumé Born in 1969 in La Ciotat, South of France, he has worked for several great restaurants in France and England since 1990, including Hotel Byblos in St-Tropez, L'Hostellerie du Vallon de Valrugues in St-Remy de Provence, Restaurant La Grande Cascade in Paris and Restaurant Le Pain et le Vin in Brussels. He now works in Hotel Grand Barrail Lamarzelle Figeac as chef. Chef Fabrice Giraud Chef Fabrice Giraud and Patrick Freigburghaus Hotel Grand Barrail manager

Jean Ramet

Lobster in Juice with Fresh Parsley and Carrots  Turbot in Cream and Leek Sauce Calf Sweetbread Braised with Sauternes Hot and Cold Pancakes The Spice Road     Jean Ramet's quick résumé Jean Ramet has always been a gourmet chef, indeed as an 18 year-old he started learning his craft from the well known establishment Trois Gros, a3 stars restaurant, in the making of a later to be famous generation, as famous as Bernard LOISEAU and Guy SAVOY. He used this experience to assimiliate the technics, thoroughly master the bases and foundations of the traditional classicism, but also to get acquainted with the new wave of "la nouvelle cuisine". He finally settled down in Bordeaux in 1975 where his wife would turn out to be the perfect support both in front and behind the curtain. Chef Jean Ramet