La Maison du Lac Chalain - Hôtel Restaurant à Doucier

The gastronomy for passion and reason to live, this is a pretentious way for two self-taught but finally she looks perfect for our physophy of life.

In 1994, after a short career in chemical industry and a medical secretary for Nathalie, we start in the world of gastronomy. In first, to work four years like baker in the parents enterprise, a 200 years old wood oven.

after the commands transfer and a lots of renovation, we create a range of orginals pastry, a little bit curious for a little village mediterranean of l'Hérrault ( St Paul Et Valmalle) a mix of flowers and spices in the cream and chocolates.

In 1998, four years later, a logical continuation for our ambitions; the creation of a catering service, with the collaboration of someone very important for us "Philipe Debras", chief cook and teacher at Montpellier.

In july, the turn, the grand finale, the presence of Pierre Trois Gros during a reception organized by us. A discussion, some encouragement with the chief of chief and that's it, our decision is taken for again change life.

In 2007, back to the source, in Franche-Comté, for start the new adventure of the restaurant.

In 2013, Simon, our oldest son, joined his father in the kitchen.

In 2015, the is complete with the arrived of Julien, our youngest son, like waiter with his mom.

Birth of a long and exciting project...