Born in the south of France, Jean-Marc Boyer started in Narbonne at the two-Michelin-star restaurant “Le Réverbère” before moving to Paris, where he trained for more than 20 years with the best chefs.
In Paris, he worked at the restaurant “Dodin Bouffant” of Jacques Manière, the forerunner of steamed cooking, and later he cooked for the military Governor of Paris in “Les Invalides”.
He left this prestigious position for another, equally prestigious: cook at “Place des Vosges”. He spent twelve years with Chef Bernard Pacaud at the three-Michelin-star restaurant “L’Ambroisie” before becoming a cook at “La Table de l’Espadon” at the Ritz Paris, Place-Vendôme.
Through all these years, he learned the culinary art alongside the greatest chefs: Loiseau, Lasserre, Gagnaire.

In 2003 he left Paris and settled in the village of Lastours, in the heart of the Cathar Country and at the foot of the Black Mountain, 12 km from Carcassonne. He created his restaurant “Le Puits du Trésor” below the four Cathar castles of Lastours, in an old textile factory overlooking the Orbiel River, and was awarded a star in the 2007 Michelin Guide.

Savoir-Faire

His cooking secret: offering unpretentious dishes with an unbeatable aroma thanks to natural ingredients and a demanding search for flavour.
The flavours of local products – meats, vegetables, fruits and herbs coming almost exclusively from local producers who are real connoisseurs of their land – guide his creativity.
This alliance of authenticity and quality allows our chef to unleash his creativity and the pleasure of enchanting his guests gives meaning to his continuous search for creations, guided by the rhythm of the seasons. .

Recognitions