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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