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The head chef

Our head chef is called Stéphane. From an early age, Stéphane became familiar with restaurant work and the world of catering, in and around Mont Saint-Michel. Following his studies in hotel management in Granville and the obtention of his professional diploma, Stéphane cut his teeth in a number of reputable establishments. He started out at the Pen Roc in Chateaubourg before moving on to perfect his culinary expertise at La Rotonde in Megève. Before coming to work for us at Le Lion d’Or, Stéphane worked in Bournemouth, England for some time at the five-star Balincourt Hotel and Restaurant.

A word from the chef: ‘Rigour in work at all times. This is a fundamental value I have always tried to follow and pass on. Research is also important, researching quality, seasonal produce, and working with that produce in order to accentuate it. I take the time to think about what is necessary to help me progress.’

In order to best cater to our guests, each chef is responsible for a specific part of the meal: cold and hot starters, meat, fish and desserts. Our kitchen team is made up of 8 or 9 people depending on the time of the year.

 

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