Fabrice Morel

A Talented chef with the magic to creat difference dishes from the region and his own style. 

With great pleasure, Fabrice Morel, welcomes you to his gastronomic restaurant, his reputation has become well known in the area of the bell region of the Aubeterre and South Charente.

Every season Hotellerie du Périgord proposes new menus.  For the menus for groupes, weddings and conferences, the menus can be created by demande.

Fabrice Morel works exclusively with local merchants, for example, the nuns and monks from the Abbaye d’Echourgnac for the cheeses.  The Ducks from the Ribereau Brothers in Saint Romain and meat from the butchers in Aubterre and in Riberac.

Bread and pastries are all home made. His cuisine is inventive and has a variation around salt and sugar, with lots of colour and decoration. “Art on a Plat”.

Rachel and Fabrice Morel moved to Aubeterre seven years, leaving  Morel’s Restaurant, which was situated in Chipping Norton, near Oxford for over six years. A Restaurant gastronomic, which had references in the Michelin Guide, Good food Guide and the AA guide.