Andy Chorda
Pastry chefAndy Chorda, our restaurant’s pastry chef, has been practicing his passion for 8 years. Through his various experiences, notably at the Couvent des Minimes and the Château de Valmer, both of which have a Michelin star, he has enriched his know-how.
Benjamin Brassé, second chef, has been working in the kitchen since 2009 and has held various ranks until reaching the rank of second chef, notably at the Domaine de Nazère (32) which holds a green star in the Michelin guide since 2021.
Benjamin Brassé
Second cook
Benjamin Brassé
Second cookBenjamin Brassé, second chef, has been working in the kitchen since 2009 and has held various ranks until reaching the rank of second chef, notably at the Domaine de Nazère (32) which holds a green star in the Michelin guide since 2021.
