Team

Portraits of our team

Hervé Gerdelat

Just a few steps from the arcades of the royal bastide of Sauveterre de Rouergue, Le Sénéchal offers sincere and creative cuisine reflective of its chef Hervé GERDELAT. In his gourmet restaurant, natural materials and contemporary elements merge, while the chef’s culinary creations enhance traditional cuisine.

Originally from Normandy, Hervé has been passionate about cooking since childhood. He began his career in his native region, completing several internships in starred and renowned establishments, thus refining his techniques and developing his love for local products and authentic flavors.

Hervé Gerdelat has a simple cooking philosophy and uses fresh and seasonal products to create delicious and unique dishes. His creativity and ability to combine flavors in unexpected ways are well-known, providing a unique culinary experience in every bite. He works with local producers to ensure responsibly grown ingredients.

With his passion for cooking, commitment to quality and innovation, as well as his love for local and fine dining, Hervé seeks to provide a memorable culinary experience.

Sonia Gerdelat

Sonia GERDELAT is a seasoned professional in the hospitality industry, determined to deliver an exceptional experience to her clients with her attention to detail and quality service.

Victor Capion

Victor CAPION, with his experience in luxury hospitality in France and New York, is recognized for his professionalism and ability to anticipate the needs of clients, offering personalized and high-quality service as the Restaurant Manager at Le Sénéchal in Sauveterre.

Enora Capion

Énora CAPION developed her passion for cooking by watching her father in their family restaurant. Today, she is a talented chef who offers modern cuisine while preserving family traditions.

Clerico Bezandry

Clerico BEZANDRY began his culinary journey at Lycée St Joseph in Villefranche de Rouergue, where he obtained his CAP in cooking in 2002. In 2003, he joined the Sénéchal team as an apprentice, continuing his training with a complementary mention in restaurant desserts at the same high school.

After proving himself, Clerico became head of pastry for a season in October 2004, demonstrating his passion and expertise. From 2005 to 2023, he worked under the direction of Mr. Michel Truchon, former Michelin-starred chef at Sénéchal, who offered him the coveted position of sous-chef and pastry chef. Clerico accepted this opportunity without hesitation, bringing his know-how and creativity to the restaurant’s kitchen.

Following the acquisition of the hotel-restaurant by the Gerdelat Capion family, Clerico kept his position as sous-chef, ready for new adventures and challenges. His experience and commitment make him an essential pillar of our culinary team, always ready to dazzle our customers with exceptional dishes.