Visit of the Moulin de la Veyssière, production of Walnut oil from Périgord!
Visit of the Moulin de la Veyssière, production of Walnut oil from Périgord!
737 m - Neuvic
Food Lover
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English
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French cuisine and world flavors
Traditional , inventive cuisine, made with fresh , seasonal produce.
An evolving kitchen:
A “Business” menu at lunchtime and a semi-gastronomic menu in the evening and on weekends
We offer to theCilaos , seasonal cuisine.
All our products are fresh and local.
The bread is homemade.A catering service
The restaurant also offers its services as a caterer.
on site (in the Le Cilaos restaurant) or on the move, at your home or in a function room.
We usually provide tailor-made quotes.For the pleasure of your taste buds
- Dupuis Abel
Restaurant Director and Head Chef at Cilaos.
Young chef, but already with great experience in the most beautiful establishments.
He trained with Chef Guy Savoy in Paris, before venturing to Switzerland and then Bordeaux, with Chef Gilad Peled, in the rigour of the "Pressoir d'Argent", Gordon Ramsay's restaurant.- The Tallec Maëlle
Dining room manager and kitchen assistant.
Young woman, full of desire and ambition.
Her journey began in Brittany and continued in Bordeaux, where she met Abel Dupuis, her partner, during her adventure alongside Chef Gilad Peled and his team at the "Pressoir d'Argent", Gordon Ramsay's restaurant in Bordeaux.We are waiting for you in Cilaos where we will do everything to provide you with taste pleasures!
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- Français
