Source: ERIC MARTIN
Copyright: All rights reserved
Since 1998 Stéphane Andrieux has been devoting his culinary know-how to the Château de La Treyne. This Perigourdin used his first casserole bottoms at the Ecole hôtelière d'Angoulême and then rubbed shoulders with the brigades of the great chefs of French cuisine; Meneau, Pic, and Didier Clément at the Lion d'Or in Romorantin, his true master.
His cuisine, which integrates the fundamentals inherited from the Périgord and Quercy gourmands, is no less inventive and terribly tempting. "I love to revisit local cuisine by working with foie gras, Quercy lamb and pot au feu. I like dishes that titillate the taste buds and play with acidity and bitterness," confesses the chef from the Lot.
In 2001, he was awarded his first Michelin star and has always kept it.
Source: Lot Tourisme
Copyright: Creative Commons CC BY 2.0
Address: 3135 routes de deux châteaux, 46200 Lacave
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