It is Mr. Gaston LeNôtre that started the career of Thierry Quéroux. Thierry commands the cooking of the familiar house, is as passionate as the first day, inspires a unanimous respect with his peers and surreptitiously eats what he can conceal from the inquisitive look of his brother David Quéroux, hotel manager, who proposes "weight watchers" to patrons...

His cooking is inseparable from the Auvergnate tradition. That is, terrine of pigs feet served with a pepper sauce, beef of Combrailles origin, monk fish served chilled for the summer season and selected cheeses chosen with care from the producer's farm.