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, near 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 « Maitre Restaurateur » (completely hand-made cooking).
He illustrates an in vogue cooking by mixing creativity and traditions.
His card evolves with the seasons.
He chooses his products carefully, favoring local producers and breeders.
He also favors at the restaurant table honey of his hives ,as well as vegetatables
from his vegetable garden that he cultivates in permaculture.
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.