The Chef Samuel Gaspar started his career in 2012 at le Fort de l'Océan au Croisic. During the following years, he becomes Chef de Partie at the restaurant La Scène in Paris with the Chef Stéphanie Lequellec, followed by a five years experience as Second de Cuisine at the Burgundy. In 2021, he joins the two Michelin star restaurant Taillevent. He is then Chef Adjoint of this famous Parisian institution. This is where he was able to develop his creativity by offering a modern and light cuisine.
At the Seran restaurant, the Chef Samuel Gaspar offers a gastronomic cuisine, responsible and creative, by using French products with a touch of modernity that is his signature. The menu will evolve along the year depending on the seasonal products in order to offer the most memorable experience to the guests of the Château d’Audrieu.
The restaurant contains three dining rooms on the ground floor. It has been immersed in a warm atmosphere with a strong colour: The “Terres d’Égypte” red! Two of the three rooms have also been decorated with grey, whilst the central room, the “sanctuary of gastronomy” according to the Chef Romaric Catherine, is completely red from the walls up to the ceilings and the damask curtains
