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A Lozerian spread

A perfect mix of experience and innovation

Surrounded by green fields, wild flowers and water, at one kilometre from the A75 motorway, our restaurant at La Garde provides outstanding cooking and the atmosphere of a mountain chalet.

At 36 years old, Richard Meyriel-Lagrange has been head chef at the restaurant for the last 11 years.  His second in command, Antoine Thibault, 26 years old, gained his training in a number of prestigeous establishments, and is a particularly talented pastry cook.  Every year, the team adds to its experience with the advice and training of some of the greatest of French chefs.

Affichage du diaporama

At the heart of their cooking is a love of fresh, local produce, prepared a touch of imagination
Pike cooked with gentian is prepared ‘à la plancha’, and the chips are made with rice rather than potato !  The chef and his team have also dreamt up exciting trilogies of poultry, foie gras and a sensational cheese dish in which Saint-Nectaire is served melted in a camembert box and blue cheese is presented as though squeezed from a toothpaste tube !

Our menus :

> Local flavour Menu
> Trilogy Menu
> Tasting Menu
> Or choose your own selection of dishes

Christophe Brunel, with his deep love of wine, has chosen a selection of wines which includes 260 bottles from France and from further afield.

> Wine list (pdf)

Hôtel Brunel Le Rocher Blanc

Dossier de presse

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