The Chef

Bertrand-Gabriel Vigouroux, a man dedicated to the excellence of Malbec, is pleased to welcome Adrien Manac’h to Château de Haute-Serre. Adrien hails from Brittany and took the helm in this wine restaurant’s kitchen from 8th January 2016.

After qualifying with honours from the Dinard cooking school, Adrien began his career with one of the masters of the truffle, Jean Luc Barnabet, in Auxerre. He has also worked in prestigious restaurants like Le Pavillon de La Grande Cascade in Paris or Le Relais des Trois Mas in Collioure.

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