Daniel GALL was born in Montreuil-sur-Mer. Trained at the Hotel School in the Lycée Hôtelier of Le Touquet, he worked for many years in the kitchens of the finest Parisian brasseries for the BLANC brothers (La Maison de l’Alsace, Le Procope, Le Charlot, Le Grand Café Capucine, Le Pied de Cochon...) before moving back more than 20 years ago to his hometown and setting up buying and renovating successively two hotels-restaurants. It is with great respect for the traditional cuisine of our country and our region that he has chosen to offer on the menu of LE VAUBAN a homemade brasserie cuisine with fresh products.
His wife Sylvie LECLERCQ brings the feminine touch of LE VAUBAN. Thanks to previous professional experience in finance, creation and business, she oversees the hotel and is in charge of the permanent evolution of LE VAUBAN as far as decoration and communication are concerned.
Every day, Daniel and Sylvie are entirely devoted to the welfare of their guests and try to improve the comfort of each remaining attentive to the various wishes and constructive feedback. THE VAUBAN is thus a warm and endearing establishment, in the image of its owners who are at your disposal to make the stay of each as pleasant as possible.