Serge Vieira chose his good friend, the talented chef Aurélien Gransagne, to run the kitchens at Restaurant Sodade. The two men met a number of years ago at Marc Meneau’s restaurant, where Aurélien Gransagne was working as a chef, at a time when the restaurant boasted two macarons and the Relais et Châteaux label. That meeting led to a relationship of trust and a beautiful friendship. For Serge Vieira, offering this attractive position to his colleague and friend, a frequent guest on cooking shows who had often given his time to help out at the Couffour, seemed to be the obvious choice.

With a capacity of about 50, Restaurant Sodade has a lovely, roomy, sunlit dining room dedicated to guests’ satisfaction and to setting everyone at ease. Here, everything has been designed with the goal of offering space, and its simple, modern decoration brings a sense of comfort, warmth, and well-being to guests throughout their meal. This is a diverse, bubbly, light, and delicious cuisine, somewhere between bistro-chic and semi-gourmet, made with the highest-quality local organic products: fresh, innovative, and above all, guaranteed “made in France.”