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Cyril HABERLAND

As of November 2009, Cyril Haberland is in charge of the cuisine.

At his young age of 35, he has already achieved a reputable name for himself:

Firstly, when he was 21, he obtained a master's certificate.

He was in charge of the cuisine of most distinguished addresses, like l'Auberge des Templiers , 2 stars Michelin, where he remained 3 years. This experience had a formative influence on his "art of cuisine".

Through this experience he met Thierry Max, a chef avant-guardiste, holder of 2 stars Michelin, whom he assisted for 3 years and came out transformed.

In 2003 at the age of 27, he was appointed chef at Chateau d'Audrieu (Relais & Chateaux in Normandy), where he was awarded 1 star Michelin in just 18 months, which he held until his departure.

Cyril Haberland's cuisine is of a classic-modern concept. He reinterprets the classics of cuisine by mixing local and international produce, applying modern techniques.

His interpretation for an excellent cuisine is "a good produce, the right taste and precision of the cooking process". Listening to him "the art of cuisine" seems to be very simple.