Auberge Stays in the French Countryside
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"After my haute cuisine training, I was ready to invent my own cooking; food that tells a story and conveys different emotions," says chef Éric Guérin, who made a name for himself in Paris at Taillevent. A passionate traveler, hunter and art collector, he wanted to "be close to nature." In 1995, he bought a cottage in La Brière, a canal-laced marshland in the estuary of the Loire River, and converted it into an auberge with a bird theme.