A third generation cook, George Lagard establishes himself in Auberge de Clochemerle in Vos en Beaujolais, famous for its people from Gagbriel Chevalier's amusing novel, in which the inn is mostly attended because of the great charm of the beautiful Adele.
Today Auberge de Clochemerle is an integral part of each gastronomic trip round the wine - cellars or wine - tasting in the Northern parts of Bogeole.
From the profession of a pastry master, Georges Lagarde enters the culinary art. In his professional development the experiences the influence of skill people such as Pignol, De Clarc, Chomat, Mortigliendo and Verger in Mougence, where he works as a pastry master and the chef gradually introduces him to culinary till he receives a master's Diploma.
Lagarde worked as a pastry master in Desin and Lyon, where he was an apprentice. In 1976 he undertakes a risk by selling all his business and opening an inn in Bo, which had been closed for 2 years. Being a son of a Lionese cook and a grandson of a cook from Landres, Georges Lagarde could allow himself a cuisine from a different regions of France, and he also add an exotic doze to it. His recipes for smoked quails with pomegranate successfully compete with the roll of escargot for the hare bon filet can tempt everybody.

30th of July, 1948 - Georges Lagarde was born in Lyon 2;
1962 - experience in Lancon pastry shop, Terraux Square;
1964 - pastry shop Chaumax in Vaise - as a pastry master;
1966 - Kazati in Lyon 2 - pastry master;
1967 - pastry shop Gille in Moin - C'est tout!;
1968 - "Wind Mill" restaurant of Moujain;
May, 1968 - 1969 - he did his military service in Germany;
1970 - first pastry shop in Dessine;
1973 - second pastry shop in Verreaux in Lyon;
1977 - he bought Auberge de Clochemerle, close for two year before the purchase; at first they made sandwiches, then gradually turned it into a gastronomical restaurant;
1986 - a second restaurant "Stages of Beaujolais" in Mionce /69/;
1995 - a third restaurant "Chateau de Loge" - Le Pereon/69/;
1995 - Reconstruction of the kitchens in Auberge de Clochemerle in accordance with the Europeen standards;
1997 - a big hotel with a large hole in Auberge de Clochemerle in;
1999 a cooperation with a Bulgarian partner for the building of a factory for French bread, pastry products and ice-cream.
1999-2000 - the opening of small shops in Varna, Bulgaria
2000 - the opening of a boutique of crafts in Auberge de Clochemerle.

Boned pigeon with a filling
of duck liver and truffles
Ingrediants: 4 small pigeon; 400 gr. cabbage, 1 carrot, an onion; 3 fruits of juniper, 200 gr. strong mushroom bouillon, veal bouillon; 100 gr. duck liver, 2 truffels, oil, butter, salt, black pepper, parsly / for decoration/.
Garnish: 400 gr. Belatus, 100 gr. jam of red small onions; marrows.
Wash the pigeon. Sprinkle spices over the top part of it. Remove the core of the cabbage and blanch the leaves. Cut the carrots and the onion. Moist them and then add the cabbage and the fruit of juniper. Stew them on a mild fire, the cabbage should soften. Add some more spices. Put the pigeon on the special sheet of paper with its skin to the paper. Put 25 gr. of duck liver and thin spices of truffles. Cover the pigeon and roll the paper. Roast in an oven, 160° C.
Sauce: thick bouillon of pigeon, veal, truffles, cut in slices, salt and black pepper.
Decoration: : Put the pigeon on the dish, cut into 4 pieces, the onion jam also, the boletus, slightly fried in oil, and marrows. Pour the sauce. For decoration you can use thin slices of truffles and parsley.
We recommend you to try this dish with aromatic wine. Fleuri, for example, will suit best to this beautiful combination of tasted.