In the kitchen, Sébastien directing operations au passe - plat, with Régis close at hand. The responsibility that he has acquired over a number of years makes Régis a vital link between the family and the team. Régis plays a vital part, overseeing and looking after all the apprentices who come from the four corners of the globe, enthusiastic, full of ambitions and … certitudes.
In the restaurant, Serge, the Argentinean. Trained as a sommelier, he arrived 15 years ago in Laguiole. He is responsible for the restaurant and the wine cellar, in both cases working with Ginette and Veronique. More than just waiting at table, giving pleasure, sharing, transmitting to the customer this impalpable yet infinite feeling of the beauty of creating and living on the Aubrac plateau.
Afterwards, there is the friendship, the laughs, "les Bras KC" (a sports association created in 1993), trips, discovering tastes from other parts of the world, discussion, putting the world to rights… every Monday night. Late in the evening, let Régis have the last word; "you need to be here a long time to understand. There is one inviolable rule:- get on well with the people who you work with; and one key - respect."
In the restaurant, Serge, the Argentinean. Trained as a sommelier, he arrived 15 years ago in Laguiole. He is responsible for the restaurant and the wine cellar, in both cases working with Ginette and Veronique. More than just waiting at table, giving pleasure, sharing, transmitting to the customer this impalpable yet infinite feeling of the beauty of creating and living on the Aubrac plateau.
Afterwards, there is the friendship, the laughs, "les Bras KC" (a sports association created in 1993), trips, discovering tastes from other parts of the world, discussion, putting the world to rights… every Monday night. Late in the evening, let Régis have the last word; "you need to be here a long time to understand. There is one inviolable rule:- get on well with the people who you work with; and one key - respect."
