The Michelin-starred restaurant 1201, the gourmet restaurant of the Abbaye de Villeneuve hotel
Composed of two rooms in intimate and cozy alcoves, which can accommodate around fifty guests, and a private lounge for around ten people, our restaurant offers a view of the cloister and the swimming pool.
At the table of our restaurant, enjoy top-of-the-range creative gastronomy, signature cuisine that will delight the most demanding palates.
Service:
– From 12:00 to 12:45 & from 19:00 to 20:45
– Closed on Sundays and Mondays
Located under a huge veranda overlooking the swimming pool and the park, the Brasserie Constance welcomes 130 guests.
Family, birthday, romantic duo, business meal, all the joys are on the menu. Traditional brasserie cuisine, served with generosity and simplicity, we represent the classics of French gastronomy, while remaining rooted in the Pays de la Loire.
Opening hours:
– Monday to Sunday, 7:00 a.m. to 10:00 a.m., 12:00 p.m. to 2:15 p.m., and 7:00 p.m. to 9:15 p.m.
He represented France at the Universal Exhibitions in Nagoya and Zaragoza, before putting his art to work in five-star establishments around the world. At the head of the Abbaye de Villeneuve, he orchestrates an experience where gastronomy, hospitality and refinement are one.
David FERRÉ
Executive Chef & Director
With 30 years of experience and a genuine passion, David Ferré has honed his talent within prestigious French establishments: Le Taillevent with Jean-Claude Vrinat, Le Grand Véfour alongside Guy Martin, and Maison Lucas Carton.
At the head of
the Abbey
David Ferré
Executive Chef & Director
With 30 years of experience in prestigious French and international establishments, he puts his art at the service of the Abbaye de Villeneuve. Passionate and rigorous, he orchestrates an experience where gastronomy, hospitality and refinement come together, with the guest’s pleasure as his watchword.
François Serriere
Directeur Food and Beverage
& Deputy Director
A connoisseur of the art of fine dining, he ensures harmony between cuisine, service, and the setting. Present both on the ground and behind the scenes, he guides the teams with rigor, passion, and kindness to offer an exceptional experience to each visitor.
Olivier Bagnol
Executive Pastry Chef
Creative and precise, he enhances each dessert with elegance and indulgence. With extensive experience in the hotel and restaurant industry, he combines technical expertise and attention to detail to create creations that awaken all the senses.
Yannick Chan Yue Nang
Chef of the Brasserie Constance
With an eclectic background spanning Michelin-starred restaurants to high-quality fast food, Yannick creates generous and masterful cuisine, designed to delight. His adaptability and constant high standards are at the service of flavors and sharing.
Mélanie Rosinga
First Head Waiter
In the dining room, Mélanie ensures that each service is seamless, attentive, and warm. Her smile and helpfulness create an immediate connection with guests. She coordinates between tables, teams, and the kitchen, ensuring a seamless and memorable experience for guests.
Achour Belayel
Head of 1201
Achour’s cuisine, contemporary and rooted in the land, celebrates the seasons and local producers. Each dish tells a story, where authenticity and refinement meet, reflecting his commitment to the right taste and well-chosen produce. “We are artisans in the service of taste,” he says.
Marie Taillandier
Butler
Warm and attentive, Marie orchestrates the service with elegance and fluidity. For her, each table is a stage where hospitality becomes an art and where every detail counts to enhance the guest experience.
