CHEF STÉPHANE NOUGIER

Stéphane Nougier has always had a passion for cooking, and nearly 30 years ago he took over the family business, a true local institution for nearly 70 years.

After spending his entire childhood in the restaurant's kitchens with his father and grandfather, it was only natural that he should choose the hotel trade school in Chamalières, which paved him the way for a number of top establishments (Roland Durand at the Relais de Sèvres, the Camélia in Bougival, Paul Bocuse and the Byblos in Saint-Tropez).

Recognised among his peers, Stéphane is heavily involved in the profession as a member of the Toques blanches du Limousin and the Collège culinaire de France. He offers a modern take on dishes with carefully chosen seasonings, as well as timeless classics that celebrate the noble Limousin region.

The magic always works... His cuisine is like an unfinished painting, with a constant desire to create and surprise gourmet palates.

The Nougier restaurant is a subtle blend of creativity, generosity and authenticity.