La Maison du Lac Chalain - Hôtel Restaurant à Doucier

Human connections are the most important things in our lives.

Short story:

In 1994, after brief careers in the chemical industry and as a medical secretary, Dominique and Nathalie decided to enter the world of gastronomy.

They began by working for four years as bakers in Dominique's parents' bakery, which had a 200-year-old wood-fired oven.

In 1998, after taking over the bakery and making many renovations, they created a whole range of original pastries and viennoiseries, which were a bit unusual for a small Mediterranean village in the Hérault region (St Paul Et Valmalle). They used a blend of flowers and spices in their creams and chocolates.

Two years later, in 2000, they took their first steps into the kitchen by creating a catering service and, above all, by collaborating with someone who meant a lot to them: Philippe DEBRAS, their mentor and friend, who was the chef at the restaurant L'ARLEQUIN and a professor in Montpellier.

In 2005, the turning point and the apotheosis came when Pierre TROISGROS was present at a reception they organized. A discussion and encouragement from the chef of chefs, who had 3 Michelin stars, led them to make the decision to change their lives once again.

In 2007, they returned to their roots in Franche Comté to embark on the wonderful adventure of hotel and restaurant management.

In 2013, their eldest son, Simon, joined them in the kitchen.

In 2015, the family was complete with the arrival of Julien, our youngest son, who joined his mother in the service.

The birth of a long-term project...