Brought up on the dishes of a cordon bleu mother, Hervé Busset did not hesitate in turning his steps towards the hotel school stoves.

Of his own volition, he did not glean his experience from the "Great Chefs" but rather from traditional kitchens. The little teacake of Marcel Proust or a 'gut feeling' for what is good, at 22 years old he opened a Tea Room at Brive, followed by his first restaurant.

In 1999, Hervé Busset and his wife fell in love with the Moulin de Cambelong. Elegance, gourmet cuisine and simplicity have reigned over it ever since!

Here you will discover an authentic cuisine, guided by the contours of the land and the atmosphere, redolent of scents and flavours and products direct from the growers. Every day, Hervé Busset takes off with his basket in search of rare nettles, turkey grass and sage flowers... so that at his table you can discover... his Fario d'Estaing trout with elder flowers, his farm pork with mountain thyme and his home made ice cream with ground ivy.