Restaurant Les Embruns

The restaurant’s identity is the well-being of our customers and the quality of our fresh seasonal produce, cooked with passion and sincerity by Master Chef Jérôme Gauthraye, a graduate of EMTH (Béziers hotel school).

The Chef only offers a limited menu, which changes with the seasons to guarantee the freshness and quality of the products for the best taste, where everything is prepared on site using raw, “home-made” products.
All our dishes are accompanied by seasonal vegetables, mostly organic from “Le panier Bio de chez nous” in the Lot.

Most of our fish is wild caught and comes from the Arcachon fish auction. Meat is sourced directly from the producer, such as Maison Dandieu (Landes) for the duck breast. O sorbet d’amour artisanal ice cream.
Being a master restaurateur means a commitment to cooking with raw, mostly fresh produce, using local produce.
Cooking fresh produce means combining taste and health.