Claude Terrier
The staff




Claude Terrier


Originally Lacrost , a small village along the Saône near Tournus , Saône et Loire.

Cook since the age of 15 years , a professional path 30 years of experience , dating .

My passion for a craft, an art. Can we consider it as such ? Each its objectives and how to collect .

Quality requirements , progress and work .

In 2000, André and Claude Fichot Abert , creators Les Santons 20 years ago trust me control of their kitchen, my best experience .

Your Santons , André and Claude , an institution, a place where common sense and good taste, beautiful things and good food were the beautiful part.

Making the happiness of your customers and employees working for you.

Twelve years later , I return to Sylvie Santons with my companion, very attached also to this village , we seized the opportunity presented itself to us.

Every day I think of you and André you imagine with us, so you marked your footprint here.

I realize how fortunate to have acquired this restaurant that was yours, your good shines above us alongside that of Moustiers star.

I walk in your footsteps André, Claude watches over us ..... come full circle .


André Abert and  Claude Fichot opened for the first time May 10, 1981 and were living Santons for 20 years.


My career ,


Les Santons Moustiers , obtaining a Bib Gourmand in the Michelin Guide .


Les santons Moustiers , opening on March 6 .


March 18 opening of L'Olivier, Bib Gourmand in the Michelin Guide .


Meeting with Alain  and Berengere Thiebaut , restaurant owners Olivier in Ste Croix du Verdon , we decided to undertake with Sylvie acquiring L'Olivier .


A Moustiers Ste Marie, Formerly at Johann and Fred , cozy little pizzeria, new experience. Preparing my personal project ....


Chef at Toulon, opening new Pins Penchés Stéphane Lelièvre, Castle Clapière Cape Brun. Superb residence in a park with ancient trees , fully rehabilitated by the master of the house


André Abert and Claude Fichot their Santons in Moustiers Ste Marie, a Michelin star , André tells me orders his kitchen ..


First post of head chef at La Tour Rose Philippe Chavent Lyon , artist of taste, a Michelin star .


Restaurant ' Alain Ducasse ' Avenue Raymond Poincaré, XVI arrondissement of Paris , three stars, like haute couture a Formula 1 team .


Second chef at the Hotel du Commerce Castellane at Jean -Christophe Fradet, also trained with Alain Ducasse in Monaco .


Chef de partie , Le Manoir de Paris in the XVII arrondissement, belonging to Denise Fabre. Kitchen Gilles Mery delicate and expressive , capped by a Michelin star, young talent from the kitchens of Joel Robuchon and Alain Ducasse Guide .


Commis chef and chef de partie private circle Polo Paris in the sixteenth arrondissement Eric Renaud and Michel Odolant second . Marc Veyrat , culinary consultant.


Commis chef at the Hotel Mercure Chalon s / Saone with Chef Patrick Beaulieu from the kitchens of the Hôtel de Crillon in Paris .


Commis chef at my cousin Michel Rigaud Terminus Tournus , a renowned throughout the region setting .


Learning kitchen, La Petite Auberge in Lacrost in Mr. and Mrs. Knight Pierrick generous and neat , terroir and alternating with the CFA Mercurey remembrance of my teacher practice workshop , Jean Geneste kitchen.



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