A special, unique soul...
The passion of a lifetime
My profession and my art is living... by Alain Gardillou.
The relationship with my job is very emotional, my mother being herself a double Michelin-starred chef!From the age of four, I was immersed in this atmosphere, I followed my mother and I always liked cooking, which has guided me throughout my career.
At the age of sixteen, I began my apprenticeship at the hotel school in Boulazac, near Périgueux. Curious about all the facets of my profession, I multiplied my internships with great chefs such as Joël Robuchon. I also learn from pastry chefs, bakers, butchers, chocolate makers, butchers and ice-cream makers.
The cook does a bit of everything, perhaps in a more superficial way. Seeing how these professionals worked brought me a lot. At the age of 26, armed with this experience, with the desire to do more and better, I took over the Moulin du Roc to make it what it is, namely a 5-star hotel with a gourmet restaurant that has been renowned in the region for more than 50 years.
A great team
Getting together is a start, staying together is progress, working together is success. This is the real recipe for success at the Moulin du Roc. This team has been working tirelessly for years to make this place an ever more exceptional place. This team that is constantly looking for ways to improve every gesture, every moment, every detail.