The Régency has been a feature on Saint-Étienne's culinary landscape ever since it opened in 1991. But that doesn't mean that there's anything routine about the cuisine. Absolutely not!

Alexis Bessette, the chef, is a talented master cook who is constantly renewing his cooking while getting the very best out of the produce. He is a nature-lover and favours short food supply chains, selecting his raw produce on local markets, according to his mood and the seasons. This leads to an instinctive, pared-down, contemporary style of cooking which revisits the classics and knows how to surprise gourmet palate. We love this restaurant where traditional culinary skills bring out the best in the region's produce.

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