The Head Chef, Joel Mercier, returned to the Hotel in 1988, he had previously been apprenticed to Mrs Albospeyre from 1967 to 1970.
“My team & I create meals from high quality fresh produce. Fish soup, sea lamprey and sturgeon stew are Medocan specialities which we prepare with care, the boletus mushrooms are harvested in the Medoc region. We suggest that you enjoy the fine gastronomic delights of the area, the produce from both the land and from the sea, accompanied by fine wines from our extensive cellars.”
The restaurant seats 90 and has air-conditioning. There is a shaded terrace for use in the summer. A private dining room which seats 20 is also available.