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The Chef's Art #1

Flashback to the Gold Bocuse chartreuse served on 29 January 2003 in Lyon (we're not getting any younger!)

The chartreuse is a classic in French gastronomy, usually meant to be shared by several people.

To make one of a few centimetres is a real challenge as the main difficulty is always the size. To do this, we had a computer-generated model for a rolled stainless steel template, which was then laser cut, as well as a pastry-cutter carved out from a solid block with a water-jet - with milimetre precision. A work of art!

Our thanks go to Etienne Dizengremel, metalwork artist in Revel, for his talent and his patience, Gérard Julié from MécaLaser pour the laser cutting, and the company Garaud with whom we still work today.

Franck Putelat

Photos : Lucas Simonneau

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Le Parc

80 Chemin des Anglais
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