Having paid his dues in seven Relais & Châteaux properties, today, at 40 years old, he is a chef who is known for his unconventional and original cuisine and his ability to reinterpret the classics. This must be the reason that Relais & Châteaux recently dubbed his establishment a “Relais Gourmand.”
Michelin-starred and voted “Best Craftsman in France,” Jacques Decoret explains:

“When we opened our first restaurant in 1998, we were part of the new generation. I wanted to refine my cooking style, modernize it, make it distinctive. I also wanted to refresh myself, innovate, move forward, and continue to surprise. Compared to what people were doing before, my cooking is unconventional.

We want to go very far, within our means. We want people to feel good when they come here, we want them to discover our universe.

My cuisine is inspired by the street, by life, conversations, stolen moments, memories—each creation tells a story, with ingredients from the Allier, Auvergne, married to ingredients from other places. A cuisine that is light, flavorful, avant-garde, cutting edge, and concrete.”

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