Here one levels the palates since 4 generations
In the CHELLE, Thierry the Chief and Sylvain the Wine waiter, the regional gastronomy is a history of family.
Thierry, the chief cook, works out with talent a broad pallet of menus to satisfy all the desires.
Sylvain, Master of Hotel and wine waiter, accommodates you and gives you judicious councils to accompany your meal.
After a BTS at the hotel college of Chamalières, Thierry Chelle passed a diploma to the school Ferrandi, in Paris. The chief also improved in some good houses in particular at Joel Robuchon, then titular of three macaroons.
The young chief does not want a revolution, but he impels slow and irresistible evolution. “We passed from a family kitchen, with only one finely, with a traditional kitchen with the last style”, tells he T. Then the room of restaurant also changes: new decorations, new topping. But not question of drawing a feature about the past. “We wanted to keep the local customers. She belongs to the life of the establishment”. There exists always a menu at low-costs.
“I remain in favor of a traditional and generous kitchen. I like the pretty fish nets, the beautiful meat slices. The contents of the plate, it is essence”.