Chef Eric Bivent
Eric Bivent started his culinary career as a cook under Jean-Claude Rodriguez, then moved on to work in the restaurant in the Hotel Donjon. In 1992, when Christine Pujol decided to open up the Brasserie Le Donjon, she appointed Eric as its Chef.
Since then, Eric and his team have prepared menus covering the wide range of traditional regional dishes that have delighted discerning diners from all over the world. Eric is very much part of the local culinary landscape and holds the title of Maître Restaurateur de France as well as the seal of quality Pays Cathare for the Brasserie.
In 2007, he was named Restaurant Manager and has devoted his time, energy and talent between training his cooks and taking personal care of his clients.