Staff
The Chef de Cuisine, Romain Collgon, sets the tone of the flavours
The stewardesses, Valentina and Nathalie, greets warmly the guests of Le Diapason restaurant. Jérôme, the barman, prepares wonderful cocktails that suit all tastes. Francisco, Ferry and Christian, the head-waiters, make sure that you spend a marvelous time at Le Diapason, with the help of the attentive waiters, Mostapha, Eric and Franck. Frédéric Lafleur manages this great team.
Finally, at breakfast, Walentyna and Runt-Bunga do their best to make you start your day with a varied gourmet meal. Joseph, in charge of the room-service, takes care of the Terrass Hotel's clients.
Have a look at our SUMMER 2010 Newsletter
The Chef proposes “neo-contemporary” recipes that shake the classical basics up.
Freshness, origin, everything is done to magnify the products and surprise the guests with flavours coming from all over the world.
In the kitchen, the staff counts seven young and enthusiastic cooks who above all want to make their guests happy and encourage them to come back for new culinary experiences as the menu changes every month.
Thanks to the Pastry Chef Guillaume Gil, the dessert menu follows the movement like in a Concerto orchestrated with panache from the beginning to the end.
Freshness, origin, everything is done to magnify the products and surprise the guests with flavours coming from all over the world.
In the kitchen, the staff counts seven young and enthusiastic cooks who above all want to make their guests happy and encourage them to come back for new culinary experiences as the menu changes every month.
Thanks to the Pastry Chef Guillaume Gil, the dessert menu follows the movement like in a Concerto orchestrated with panache from the beginning to the end.
The stewardesses, Valentina and Nathalie, greets warmly the guests of Le Diapason restaurant. Jérôme, the barman, prepares wonderful cocktails that suit all tastes. Francisco, Ferry and Christian, the head-waiters, make sure that you spend a marvelous time at Le Diapason, with the help of the attentive waiters, Mostapha, Eric and Franck. Frédéric Lafleur manages this great team.
Finally, at breakfast, Walentyna and Runt-Bunga do their best to make you start your day with a varied gourmet meal. Joseph, in charge of the room-service, takes care of the Terrass Hotel's clients.
Have a look at our SUMMER 2010 Newsletter
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