My projects for« Le coq à Juliénas » :

• It is to start without making big upheavals. I will start by bringing my
  “Touch” to current recipes to apply a culinary philosophy that will be adapted to the
  existing and future customers.
• It is to elaborate simple recipes of tradition and contemporary food, in order to follow the evolution of the
  tastes and patterns of consumption.
• It is to develop an oeno-tourist activity with the local economic actors.
• It’s keeping a Bistrot spirit, bistronomy, country brasserie, where the sounds of the forks and
  glasses rub shoulders with the laughter of young and old, half French, half English, artisans,
  merchants, or a couple of lovers who have the same desire, that of a good shared moment!