Le Forgeron
happiness provider
Headed by the passionate chef Philippe Bélot, the Auberge du Forgeron has made a name for itself as one of the best fine dining restaurants in the region. Inventive and personal cuisine, always in search of new techniques and flavours.
It's the place to be for fine food. As proven by the l'R du temps ten-course menu that offers a real gourmet journey and the concept developed by the chef: Tastism. The restaurant boasts a large dining room, an incredibly luminous air-conditioned sun lounge and a charming terrace. The menu changes according to the produce found by the Chef with a number of specialities passed down for three generations. You will also find a prestigious wine menu, another of the chef's passions.
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GRANNY SMITH APPLE CONFIT IN ITS BUBBLE
Green apple emulsion on a diamond
SMOKED DUCK BREAST FILLET WITH BLACKCURRANT AND RED CABBAGE
Accompanied by multicoloured beetroot, red quinoa and avocado
RED TUNA AND MANGO TARTARE
Exotic spices and coriander, spherified mango
"My grandmother's garlic soup made such an impression on me that I've never dared recreate it! Thanks to this family know-how, I've created an imaginary realm. I began to devise dishes and create my signature as a chef. I grew up in this hotel, I had my childhood bedroom here."
Chef Philippe Bélot
Chef Philippe Bélot
You go to the Auberge du Forgeron to enjoy yourself but also to live out an experience. Simply put yourself in the capable hands of Philippe Bélot, a creative, self-taught chef simmering with ideas. His grandparents owned the Auberge du Forgeron back in the fifties. His parents took over the business in 1963.
"As a kid, it was out of the question to stay doing nothing. I would've preferred to read a book, but my father expected me in the kitchen. So: I peeled vegetables, I made pâtés and tarts, did butchery... My grandmother's garlic soup made such an impression on me that I've never dared recreate it!
Thanks to this family know-how, I've created an imaginary realm. I began to devise dishes and create my signature as a chef. I grew up in this hotel, I had my childhood bedroom here."
After studying business and doing a variety of jobs, Philippe Bélot began his career as a chef at the age of 30 after a little tour of France. He learnt with his father and took over the family business shortly afterwards. Since then, the self-taught chef has gradually evolved.
Today, I view Hôtel Bulles as the climax and my final recipe. And, it goes without saying, the best.
"As a kid, it was out of the question to stay doing nothing. I would've preferred to read a book, but my father expected me in the kitchen. So: I peeled vegetables, I made pâtés and tarts, did butchery... My grandmother's garlic soup made such an impression on me that I've never dared recreate it!
Thanks to this family know-how, I've created an imaginary realm. I began to devise dishes and create my signature as a chef. I grew up in this hotel, I had my childhood bedroom here."
After studying business and doing a variety of jobs, Philippe Bélot began his career as a chef at the age of 30 after a little tour of France. He learnt with his father and took over the family business shortly afterwards. Since then, the self-taught chef has gradually evolved.
Today, I view Hôtel Bulles as the climax and my final recipe. And, it goes without saying, the best.
« Gamin, il était hors de question que je reste sans rien faire. J’aurais préféré lire un livre mais mon père m’attendait en cuisine. Alors : j’épluchais, je faisais des pâtés, des tartes, de la boucherie… J’ai été marqué par la soupe à l’ail de ma grand-mère à tel point que je n’ai jamais osé la reproduire !
Grace à ce savoir-faire familial j’y ai construit un imaginaire. J’ai commencé à penser des plats et à créer ma signature de cuisinier. J’ai grandi dans cet hôtel, j’y avais ma chambre d’enfant. »
Après des études de commerce et divers métiers, Philippe Bélot entame sa carrière de cuisinier à 30 ans après un petit tour de France. Il apprend avec son père et reprend l’affaire familiale peu de temps après. Depuis, le chef autodidacte, a évolué progressivement.
Aujourd’hui je considère l’Hôtel Bulles comme un aboutissement et ma dernière recette. Forcément la meilleure.
Read moreClose Grace à ce savoir-faire familial j’y ai construit un imaginaire. J’ai commencé à penser des plats et à créer ma signature de cuisinier. J’ai grandi dans cet hôtel, j’y avais ma chambre d’enfant. »
Après des études de commerce et divers métiers, Philippe Bélot entame sa carrière de cuisinier à 30 ans après un petit tour de France. Il apprend avec son père et reprend l’affaire familiale peu de temps après. Depuis, le chef autodidacte, a évolué progressivement.
Aujourd’hui je considère l’Hôtel Bulles comme un aboutissement et ma dernière recette. Forcément la meilleure.
Our services and facilities
Discover the different services and equipment at your disposal during your stay at the hotel.
Our service provisions
- Hotel
- Restaurant
- Bistro
- Corporate seminars and events
- Groups
- Weddings or family events
- Catering
- Reception organiser
Our facilities
- Car park
- Private garage + bicycle garage
- Bicycle hire to come
- Bar
- Breakfast
- Nespresso machines in the rooms
- Room service
- Laundry / dry cleaning
- Safes
- Luggage service
- Free WiFi
- Wake-up call service