THE CHEF Philippe Bertotto

Coming from a family of hoteliers and restaurateurs from Lyon, Philippe Bertotto studied at the Savoie-Léman hotel school in Thonon-les-Bains. Trained in large and prestigious establishments throughout Europe, including the Royal Monceau group in Paris, it is in the Loire, in Sail-sous-Couzan that Philippe decided to settle by taking over this hotel restaurant which has now become the Jardin des Thermes.
For him, returning to the fundamentals of traditional cooking is his motto. Highlighting the product, by selecting it for its quality from producers who are most often local and bringing revisited regional recipes up to date are the basis of his work. You can enjoy his cuisine with a choice of two menus proposed all year round, the "frogs" menu and the "Gone Lyonnais" menu (Lyonnais specialties made from products chosen mainly at the Paul Bocuse market halls in Lyon) or à la carte suggestions that vary according to the seasons.