Le 1920

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Dine under the vaulted, wooden ceiling or outside on the terrace – both with mountain views – as you savour locally sourced, traditional French cuisine at two-Michelin-star Le 1920, which will reopen on Friday, December 14, for lunch.

Friday – Sunday 12:30 pm – 2:00 pm
Tuesday – Saturday 7:30 pm – 9:30 pm

Signature Dishes

  • Three Black Truffle Rigatoni noodles in sauce with spinach, parmesan cheese on glass plate
    Black Truffle Rigatoni

    With New Zealand spinach and Parmesan cheese

  • Baked white fish, baby scallops, sauce
    Braised onion and green asparagus

    With vegetables, balsamic vinegar and hazelnuts

  • Kabosu lemon cream tart in round lemon-nut shortbread crust on black plate
    Kabosu lemon cream

    Cashew-nut shortbread and honey from Château de Pregny

Our dishes evoke true French culinary tradition with locally-sourced ingredients that are cooked to perfection, and then harmonized with uncommon flavours, garnishes and seasonings that make for an exceptional dining experience.

Julien Gatillon Executive Chef

The Team

Portrait photo of Executive Chef Julien Gatillon in uniform

Julien Gatillon

Executive Chef

Julien Gatillon grew up roaming the countryside around Châtellerault in the Vienne region of France, where he would garden, fish and hunt with his father and grandfather, and return home to his mother and grandmother cooking the fresh bounty. Chef Julien has never stopped relying on the freshest, all-natural ingredients for his seasonal menus, presenting well-balanced cuisine with clear taste and minimal ornamentation.

“My family loved exploring the best local produce, and I’ve sought it out in my travels ever since.”

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