Fabrice Morel

A talented chef with the magic to create different dishes from the region in his own inventive 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 groups, weddings and conferences, the menus can be tailored to the customers requirements.

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 Plate”.

Rachel and Fabrice Morel moved to Aubeterre in December 2000, 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.