A gourmet, conscientious bistronomic restaurant and its wine bar, where you’ll be offered a beautiful selection of wines and treats to share…
A chef by trade, Cyril Boulet trained alongside the very best: Joël Robuchon, Marc Meneau, Émile Jung and the Troisgros Brothers… Enriched by these encounters, he opened his own restaurant in Burgundy and then put his expertise and technical skill to work in a hearty, generous, indulgent, convivial, simple and masterful cuisine.
His wish now is to combine his talent as a chef with his solid experience in the trade to bring our new restaurant within the Hôtel Gallia to life.
In this culinary profession, it’s essential to be surrounded by people you trust, because above all it’s a team effort. To that end, two other people will be part of our adventure: Nicolas Degallaix, a young head chef, and Sophie Dumet, dining room manager.
In this new setting, this close-knit team — together for 7 years already — will do everything to delight you!
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Open Thursday to Monday from 12 p.m. to 2 p.m. and from 7 p.m. to 9 p.m. & Tuesday from 12 p.m. to 2 p.m.
Closed Tuesday evening and all day Wednesday. Parking available on request.
For reservations: +33 4 79 61 21 09 or by email at contact@galliahotel.com
or directly online: Book your table
