The Chef's Choice
This is the name of the menu served in our restaurant. A name that aptly sums up the spirit of the marvellous cooking served at La Table de Ramonjuan.
Depending on the seasonal fruit and vegetables available and the inspiration of our chef, you can savour a variation of a traditional dish or discover a completely new, creative and modern recipe.
Whatever the choice of the day, your menu will always be carefully elaborated with the desire to accentuate the produce and the taste, while preserving balance and harmony between the flavours.
Your artfully presented food will please your eye…as much as your taste buds.
“L'Humeur du Chef ” (The Chef’s Choice) is served at the fixed price of €24,50.
La Table de Ramonjuan, reserved for guests of the hotel or of the holiday residence, is open every evening from mid-May to mid-October. Outside of this period, please consult us.
For your seminars, group stays, family celebrations, or for any other special event, our restaurant is available year round.
"L'Humeur du Chef" vous sera servie au tarif de 23,50€.
La Table de Ramonjuan, réservée aux clients de l'hôtel ou de la Résidence de Tourisme, est ouverte tous les soirs de la mi-mai à la mi-octobre. En dehors de cette période, merci de nous consulter.
Dans le cadre de vos séminaires, séjours de groupes, fêtes de famille ou pour toute demande particulière, notre restaurant vous accueillera toute l'année.
Christophe CHAUVEAU, la Table de Ramonjuan's creator of the flavours
After an apprenticeship with a master chef who not only taught him the essential technical aspects of his profession, but also transmitted to him a passion for the art of cooking, Christophe CHAUVEAU today runs the Domain de Ramonjuan kitchens.
As a creator of tastes, Christophe develops his aromatic palette in secret of his private lair.
His authentic cooking, using fresh seasonal produce, is a creation of subtle combinations.
His inventive cooking is surprising, with the association of unexpected flavours, mixed together in a terrine : green cabbage and goose liver pate (foie gras) in a puffed pastry : scallops (noix de Saint Jacques) and chorizo, shrimp tarts and black pudding with meat, profiteroles with strawberry mousse coated with a milk chocolate sauce….
“I like to match up ingredients that aren’t normally put together. To find that little extra difference that makes the dish original.” Christophe explains.
The subtle alliance of gourmet and ordinary ingredients creates ephemeral gastronomic delights
