The chefs will put all their experience to satisfy your culinary desires. Do not hesitate to let them know your eating habits (vegetarian, vegan, gluten-free, etc.).

Breilloise cuisine is the result of a geographical location and trade between the Mediterranean and the Piedmont.

The products circulated at the time thanks to caravans of mules, and had to be transportable and conserved. The only means of preservation until the beginning of the 20th century were brine (for anchovies, cod, olives), dried products such as stockfish, dried or dried fruits (figs, almonds, walnuts, hazelnuts, etc.). ) cereals, as well as cheeses.

The conservation of products was a main element in the management of foodstuffs throughout the year, this is how our ancestors knew how to combine in the most rational way possible while keeping the pleasure of taste the products they had available. , we are now the custodians of this kitchen and we thank them for it.