hotel-restaurant-le-lion-d-or-estivareilles-07Finishing top of his class when he obtained his CAP Cuisine in Lyon, he continued his ascent during his apprenticeship at the prestigious Trois Gros, where he won several awards in the Best Apprentices of France competition.
This unconditional lover of cooking has also excelled at some of Paris’s leading culinary institutions, including Lucas Carton and La Tour d’Argent.
plat-restaurant-gastronomique-le-lion-d-or-estivareilles-01
table-restaurant-gastronomique-le-lion-d-or-estivareilles-01In 1981, Robert Michel was rewarded with a Michelin star at the superb Hôtel-Restaurant Le Château des Fines Roches in Châteauneuf du Pape.
But in 1983, this traveller in perpetual search of new experiences created his own restaurant, Le Bois d’Asson, in the Alpes de Haute-Provence, where he settled with his wife.
In 1998, they fell in love and bought a charming old inn in the Bourbonnais region where they took up residence and transformed it into a hotel-restaurant: the Lion d’Or was born! They welcome you to this house steeped in history, dating back to 1849, in 4 restaurant rooms or in the heart of a two-hectare park overlooking the lake.
What is the dish that gives you the most pleasure to cook?
From my experiences all over France, I’ve retained a taste for the marriage of the flavours of the sea and the land. Two of my favourites are lobster fricassee with porcini mushrooms and warm oysters with Champagne.
What dish could you possibly not eat?
Er… Nothing comes to mind, I think I like everything! On one condition, though: I need taste. Cooking without sauce, without juice, without added value: I find that sad.
Do you have any particular memories or anecdotes to share with us about your cooking?
I’m still very marked by the impressive outpouring of journalists at the Trois Gros when they were awarded their third star, when I was an apprentice there…
If you were a sweet dish, you’d be :
The Saint-Honoré, for its crunchy, gourmet side.
If you were a savoury dish, you would be :
A leg of venison with Grand Veneur sauce, to honour the succulent game provided by the magnificent Tronçais forest just a few kilometres from the restaurant…
If you were a hashtag, you’d be :
#chefgourmand
plat-restaurant-gastronomique-le-lion-d-or-estivareilles-021 culinary tip you’d like to share in our region:
If you’re passing through the Montluçon region, I recommend trying the famous potato pâté and Bourbonnais lamb, a product of excellent quality.
alimentation-et-boissons-101 natural site that you particularly like in this area :
The picturesque Vallée de l’Aumance around the village of Hérisson, which you can explore by bike or by car…
herisson-dans-la-vallee-de-l-aumance-luc-olivier-cdt-allier-511 cultural site that you particularly like in this area :
The Musée du Canal de Berry, for its bucolic setting on the banks of the canal and its tribute to the bargemen of yesteryear.
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