The elaborate cuisine, like its seabass cooked within clay from Vallauris, which has been the specialty since 1997 (it is numbered), follows the seasons and arrivals of the best products on the market. Add to that a remarkable wine list and competent service, you will get a fairly accurate picture of the Foch and the pleasures that await you there.

The creation of Le FOCH

On April 1, 1997, Corinne and Jacky Louazé created « Le Foch », Jacky immersed himself in the kitchen while Corinne directed the room and managed the cellar. A year later, Gault & Millau rewarded Jacky Louazé for the “Great of Tomorrow” award for the Champagne-Ardenne region. In 2001, they completely revamped the restaurant. In 2003, the Michelin star was awarded to The Foch, rewarding the work of a whole team.

Jacky Louazé likes rigor and continuity in his work

Discreet, efficient and without fuss, Jacky Louazé does not have the character of the “talker” nor the profile of the great communicator. Behind his smiling baby face, lies a perfectionist, a man who only wants one thing: cooking to please his customers. Surrounded by his brigade set up like an orchestra, Jacky is happy in his kitchen, leaving only to visit his producers.

Dedicated to their clients

Le Foch welcomes a business and leisure clientele, French and foreign, often regulars, who appreciates the classic comfort of the establishment, the hospitality and the particular attention given to each guest, and of course the refined cuisine and generosity.

The kitchen

Jacky Louazé likes to work with fish, shellfish and crustaceans. He also clearly displays his taste for local produce, as evidenced by his excellent marbled duck foie gras served with a spice macaroon and a pear with wine, his can of Challans accompanied by a mashed parsnip, turnip and mustard grape from Clovis