Bernard REMEDI,owner and chef trained at the Swiss Catering school of Glion / Montreux. He trained under Raymond Oliver at Grand Vefour for cookery and Gaston LENOTRE for patisserie. During your stay Bernard will prepare meals which combine your dietetic requirements with gastronomic delights.
For our friends the curists who stay for three weeks Bernard compiles varied menus. He takes into account the wishes and the dieterary constraints involved by providing a diet card where it is possible to make changes to the daily menu.
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Local meat and poultry, fish and fresh vegetables, local cheeses, home made pastry desserts and a large assortment of cooked and pureed fruit should be more than enough to satisfy you.
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