The Traditional restaurant
The gastronomic restaurant Le Fruitier will seduce you with its contemporary take on traditional cuisine, made with ingredient and prepared by our Chef, Stéphane Lebargy, and his team.
The spirit of fruitier
Our traditional restaurant Le Fruitier offers traditional quality cuisine in a setting that favours the pleasures of the palate, and also of the eye. Our hotel will seduce you with its modern colours, as if to prepare you for the blending of flavours and refinement.
Cooking
Modernising tradition, while still respecting the products is what motivates us and has become the team’s motto… Among other things, seafood gratin with onion cream, thinly-sliced Pork fillet served with cranberry sauce, or sole served on a bed of steamed vegetables are examples of the treasures of our culinary creativity and passion. You have a sweet tooth? Our chocolate brownie, coated in crunchy chocolate, served with home made yoghourt ice cream and our pear in puff pastry, served with light praline cream will blow you away…
Lunch or dinner, set menu or à la carte, the food we offer at Le Fruitier is definitely adapted to your desire and your budget.
The chef
Our chef, Stéphane Lebargy, is native to Villedieu, trained at the Ciro’s in Deauville, then at the Deauville Casino (Groupe Lucien Barrière), between 1994 and 1996. He started at Le Fruitier a few months later as kitchen assistant and was positively struck by the motivation of the team and the respect for products and culinary traditions…
At the end of 1996, he joined the prestigious Maison Blanche des Frères Pourcel, situated in the VIIIth in Paris, where he worked as the chef’s assistant, and was later recruited by the Groupe Lucien Barrière, in La Baule, this time, where he continues to improve.
He became chef at Le Fruitier in May 1997, and is still here today…
