International
Michel DUSSAU
Chef : 2 restaurants Trained by Alain Ducasse at the Louis XV, Michel Dussau is today one of the most ardent defenders of his regional terroir.
In the mid-2000s, after achieving an excellent 16/20 rating, Michel Dussau was forced to sell his beautiful Moissac hotel-restaurant, the Pont Napoléon.restaurant in Moissac, le Pont Napoléon, which he had bought in 1996 with his wife and where he had won the title of Grand de Demain in our 1999 edition.
He had already made a name for himself at the helm of the Château de Mercuès, in the Lot region, after learning the trade from Alain Ducasse at the Louis XV.Alain Ducasse at the Louis XV in Monaco, is now turning to a simpler cuisine, but one as meticulous as ever, at the Table d'Armandie, the brasserie of SU Agen (the rugby club) created in 2005.
In 2016, he opens the Table de Michel Dussau, in Agen
In 2016, Michel Dussau closed the Table d'Armandie before reopening it under a new name. He now focuses more than ever on local producers, working with foie gras with Floc de Gascogne, Chasselas from Moissac, citrus fruits from the Landes, farm-raised lamb from Quercy, and always with the pleasure of sharing, the true champion of the terroir .
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