the chef

For its cuisine, the Fin Chapon chose the chef William Basile

His experience has already led him from a large vineyard in California to the kitchens of the Auberge de la Truffe in Sorges, to those of the Clos Saint-Front in Périgueux and the Petit Manoir in Sarlat.

In the kitchen of the Fin Chapon, William Basile uses local products with reinvented flavors.

The chef develops his « Carte » regularly to work only fresh products of season to propose you a traditional quality cooking