Our " Chef ", Renaud Dugoujon, fond of cooking since he was
a child, joined the culinary school of Vienne at the age of 15
and where he had the opportunity to have
Guy Thivard as mentor (former " chef " of the restaurant La Pyramide).
After his military service, he reveals himself at several great restaurants
in Lyon, Villard-de-Lans and Ramatuelle and from 2000 to 2003, Paul Bocuse.
And has been involved in the creation of 2 restaurants in Lyon.
He joined Tours and its area in 2005 to experience La Cave.
He has been inducted as a Member of the French Culinary Academy
(Académie Culinaire de France) in 2008
and has received the label "Maître Restaurateur" (completely hand-made cooking).
He illustrates an in vogue cooking by mixing creativity and traditions.
The menu changes according to the seasons and he takes care to
the products he selects by working with local farmers and producers.
When arrives the season of truffles, starting at mid-November, dishes are
dedicated to this black diamond named “Tuber Melanosporum”
coming from the family’s truffles field.