CÉDRIC BÉCHADE proposes a new menu that gives prominence to vegetal and fish
After taking his marks during three months, the Hostellerie de Plaisance’s chef creates a gourmand and sophisticated menu. Vegetal and fish have the place of honour with this idea of imaginativeness, colour, lightness so essential nowadays but Challans duck and sweetbread proudly show the delicateness of their harmoniously perfumed meats.
Through his very elaborated culinary proposals, Cédric Béchade is looking for a balance in the tastes, always frank and vivacious. Either a dinner in the sumptuous Hostellerie de Plaisance’s restaurant room or a lunch on the terrace overlooking the village roofs and infinite vineyard landscapes, he brought together taste and beauty!
>>Cédric Béchade's proposals
Discover Saint-Emilion bathed in the automn sun, timeless… The vine stocks, the morning haze, like clouds gliding over the vineyards. Let Cédric Béchade’s cuisine enchant you with its autumn flavours and the Bordeaux vintages dazzle you with their deep purple colour… Discover our two winter getaway offers at the Hostellerie de Plaisance.
SERENE AND EFFICIENT SEMINARS
We imagined an offer dedicated to in-residence seminars, to maximise these team building moments and allow you to work serenely at the Hostellerie de Plaisance. Moments of focus and moments of relaxation, discover our in-residence seminars offers.