Quality, rigor, seriousness and passion are values that qualify Bernard Mariller’s work and are found in his cooking.


Bernard Mariller, a Michelin-starred chef

Michelin-starred since 2002, Le Gourmet de Sèze is mentioned in all gastronomic guides.
Bernard Mariller has also been a member of the “Toques Blanches Lyonnaises” since 2005.

He is a calm chef. He uses seasonal products to create classic, well-thought and delicate dishes.

This craftsmanship was taught to me by my masters.

Philippe Chavent at « La Tour Rose » in Lyon, Jacques Lameloise in Chagny, Pierre and Michel Troisgros in Roanne, Joël Robuchon, « Jamin » in Paris, Philippe Dépée, « Auberge des Templiers » in Les Bézards

Working with quality products

Always on the lookout for fresh and quality products, the chef meets local producers at the market three times a week.

From freshly baked bread to deserts, everything is home-made by the chef and his team.
Truely passionate craftsmen, they work on fresh products with precision and creativity.