The love story between chef Dominique Fonseca and cooking began when he was a child. He honed his craft with Chef Guy Legay as an apprentice before moving on to starred restaurant Ledoyen in Paris. Having passed through the Elysee he became a chef at the Ritz where he worked for 28 years, contributing to the hotel’s reputation of excellence, bagging the prestigious title of Meilleur Ouvrier de France in 2000.BOOK YOUR TABLE
In search of new challenges, our Chef decided to quit the hustle and bustle of life in Paris for a more tranquil life on the banks of the river Loire and the vineyards of Bourgogne. In 2008 he joined the Coq Hardi team in Pouilly-sur-Loire with his wife Francoise.
Having fallen in love with the rich culinary heritage of the region, Dominique Fonseca creates home-made dishes with great panache. He likes to revive old world flavours such as pigeon, and provides guests with dazzling and quite inspirational cuisine. Our Chef favours local and seasonal products that marry perfectly with regional wines.
Mindful that what’s in your wine glass is just as important as what is on your plate and that it must – absolutely – measure up, our restaurant team offers guests offers a wine list containing close to 200 delicious wines.
At the Coq Hardi, it’s not just your taste buds having a wonderful time. Your eyes have a treat in store as well.
Whether in the dining room or on the terrace, you will enjoy stunning views of the Loire and its small islands fringed by Linden trees. So serene… and perfect for admiring the glory of nature. The hotel has a bar with a very friendly atmosphere, perfect for raising a glass or two of Pouilly fumé.MAKE YOUR DINNER RESERVATION
Ferme des Aillots, near Charité sur Loire grows white and green asparagus that is hand picked every morning. The asparagus goes straight from the producer to the consumer. This tasty vegetable accompanies meals at the Coq Hardi in lots of different ways.
The meat served in the restaurant is from the Charolais breed, born and bred in France. Sicaba have true respect for their produce and supplies the Coq Hardi restaurant with beef, lamb, veal and pork.
Jerome is one of the last generation of fishermen in the Loire and provides the hotel with the catch of the day be that barbot, catfish or pikeperch. Most of the fish is caught from the hotel’s riverbanks.
Professional chef Fabrice loves nothing more than working with truffles from Burgundy with their heady yet delicate forest floor aroma.
Jean-Francois Vavon supplies the restaurant with goats’ cheese and meat. He is a member of the Bienvenue a la Ferme network..