After the school of Baden-Baden in Germany, Patrice DIJOL goes to the gastronomy and builds his career in Paris at Lenôtre in the catelan Meadow, on the Mermoz boat and the "Paquêts" cruises, at Roger Verger in Mougin, in the castle of Messardière, in Saint Tropez where he prepares in particular the marriage of Johnny Halliday and Adeline. Then he joins Lyon and Jean-Paul Lacombe, he will also be the private chef for an Arabic Emirate.
Attached to these values, this chef continues to make each of us salivate with a so sophisticated and creative but more accessible cooking in "Le Relais du Grand Logis" for your best pleasure...
On reseervation and for groups only.
Contact :
sucresales.free.fr - sucresales@neuf.fr +33 (0)6-28-37-82-73