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Pascal Auger, our culinary genius, a by-word in simplicity, authentcity and creativity.
From an apprenticeship in a restaurant in Bourges, he went on to master his art with renowned chefs such as Willer, Girault and Passard.
During his time in Normandy, he achieved the accolate of first place of Chef de Cuisine in Royal Hotel in Deauville.
Re-established in his native Berry in 1991, he was awarded a Michelin star, reaffirming his reputation for talent and creativity.
After 10 months presiding over the famous " Chez Serge ", Michelin awarded him a star and other guides (Gault & Millau, Champérard...) confered similar distinctions.
In the autumn of 2004, he took charge of Chateau de Salettes in the heart of Gaillac wine country, at Cahuzac sur Vère, where he was reunited with Thierry Barbier, deputy director and former head wine waiter and colleague in Charente Maritime and in the Cher.
From an apprenticeship in a restaurant in Bourges, he went on to master his art with renowned chefs such as Willer, Girault and Passard.
During his time in Normandy, he achieved the accolate of first place of Chef de Cuisine in Royal Hotel in Deauville.
Re-established in his native Berry in 1991, he was awarded a Michelin star, reaffirming his reputation for talent and creativity.
After 10 months presiding over the famous " Chez Serge ", Michelin awarded him a star and other guides (Gault & Millau, Champérard...) confered similar distinctions.
In the autumn of 2004, he took charge of Chateau de Salettes in the heart of Gaillac wine country, at Cahuzac sur Vère, where he was reunited with Thierry Barbier, deputy director and former head wine waiter and colleague in Charente Maritime and in the Cher.
Restaurant(s)
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The first buildings date from the 13th Century. The first owners were the Cominha famil...0
