Sphère châtaigne poire/safran photographie Ansgar Pudenz recette claude brioude Ardèche

KitchenClaude Brioude

Claude Brioude

Open Wednesday to Sunday noon included

Claude, 42 years old, was born and raised in the Ardèche. Its nature and its landscapes, in their diversity, inspire his regional cuisine that uses healthy, flavoursome produce from organic and local producers, with whom he has a relationship based on trust and complicity. He also finds his inspiration in works of art and his travels these too encourage his natural inclination to search and experiment with different flavors and tastes...

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Restaurant BRIOUDE

Depending on the season, you will dine either in a light-filled, refined setting overlooking the Ardèche valley, or on the terrace above a stream of blue hydrangeas.

There are also regular exhibitions, featuring local artists, that complement the surroundings.

Restaurant menu

Whiskey list

Wine list

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Hotel du levant

The hotel is a former stage-coach inn dating from 1887 and the family Combe-Brioude has beenoverseeing its stoves for 6 generations. The hotel, surrounded by the lush greenery of an ancient volcano, offers 17 inviting and simply-decorated rooms.

Hotel rates and weekend 2014

Cure rates 2014

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Restaurant

Open from December to March from Thursday to Sunday : lunch and dinner

Open from April to mid-November of Wednesday to Sunday : lunch and dinner

The Menus

Lunch menu(except Sunday) € 20 : main course - cheese - dessert and coffee

Market € 28 : Appetizer - entry - main course - cheese or dessert

Season € 43 : Appetizers - entry - main course - cheese and dessert

Capacity

Restaurant: 50 seats

Terrace: 50 seats

Small Hall: 22 covered privatized

up to 120 people for cocktails

Credit Cards: Visa, American Express, Mastercard

Gallerie Multimedia

Photo and video of the hotel

Alain et claude © Markus Kirchgessner

News

July 2012 : Release of the book "Chestnut" – French edition published by Southwest.

April 2012 : Menu de Pâques.

11 and 12 February 2012 : Special event : “Pork – as produced by my grandfather”

January 2012 : “Kastanie” (German edition) recognised as the best recipe book “single ingredient” in Germany.

Janry 2012 : Special menu New Year's Day.

Decenber 2011 : Special menu: Feasts - Christmas & New Year's Eve.

6 Decenber 2011 : With other Ardechois chefs, cocktail reception at the Quai Branly museum - in support of the application for the listing of the Grotte Chauvet as a UNESCO World Heritage Site in support of the application for the listing of the Grotte Chauvet as a UNESCO World Heritage Site

November 2011 : Press conference for the book "Rhone-Alps, Earth Gourmande" - Gaïa'Com Agency

October 19th 2011 : As part of the week of taste : day with the children's school Meyras, realization of lunettes and clafoutis with raspbery suivie d'un repas .

October 2011 : Release of the German edition of the book Kastanien published by 99pages.de.

Contacts

Hôtel du Levant***

Restaurant Brioude

Neyrac-les-Bains

07380, Meyras, Ardèche, France

Booking :

Tél. : [33] 4 75 36 41 07

Couriel : info@hotel-levant.com

Contact presse :

Claude Brioude

Tél. : [33] 4 75 36 41 07

Couriel : press@claudebrioude.fr