Native of Chambon-sur-Lignon in Haute-Loire, Pierre Guilhot began his apprenticeship at Mister Riouffred to Yssingeaux, then exercised his business in Haute-Loire and in the regions of Lyon and Saint-Etienne.
After a reconversion in the communication for a few years, Pierre Guilhot discovered the region Limousin where he eventually settled down, and took back his chief activity in various restaurants of Haute-Vienne and the Creuse.
His cooking is very diversified and simple, he loves the classics whom we can revisit and the products of the region to be emphasized. The menu which he suggests you discovering to the restaurant of the Castle of Cazine is influenced by the cooking of Auvergne and Limousin, and decorated with diverse flavors and spice.