Jonathan Robinson

Owner

Jonathan was born in Chicago, Illinois. He studied at the University of California at Berkeley where he received three degrees in Painting: a Bachelor, a Master, and a Master of Fine Arts . In 1984, Jonathan received a prestigious studio grant at Cité Internationale des Arts and moved to Paris. His work has been recognized internationally and sold at exhibits such as Art Basel and Art Cologne. He has taught painting at The Art Institute of San Francisco, Parsons School of Design in Paris, The Free Art School of Bremen Vegsagt, and The Ecole des Beaux Arts in Angers, France. Learn more about his work here.

In 1991,  Jonathan bought the authentic 19th century water mill in Liniéres-Bouton. Using the work of local artisans, he has painstakingly restored Le Moulin Bregeon in harmony with rural French architecture and visual culture. He has protected the vernacular architecture and the biodiversity of beauty in the Loire Valley for over twenty years.

Jonathan’s commitment to food and organic practices began in his Berkeley days, where he was a member of the Berkeley Food Conspiracy. For three years, he worked as a cook at the Swallow Restaurant Collective started by Ruth Reichl, editor of Gourmet Magazine.

Pascal Merrillou

Resident Chef

Pascal grew up in Périgord, a region of France famous for its cuisine, especially the foie gras and confit de canard. He later trained as a chef in Bordeaux. In 1985, Pascal met Jonathan while he was working in Paris and joined Moulin Brégeon as the resident chef. The natural beauty and harmony he found in Linières Bouton inspired Pascal’s interest in organic agriculture. Today, he creates gourmet French meals for our guests with the seasonal produce he cultivates in the gardens of Le Moulin Brégeon and teaches courses during our culinary retreats.

Bernard Levenez

Hotelier

Bernard is from Brittany in northern France. He learned l’art de la table as a child, working alongside his mother at her restaurant Chez Marie-Anne. Bernard was working in Angers when he met Jonathan and Pascal at a jazz concert. Depending on your needs, Bernard is the resident travel agent, event planner, tour guide, shopping partner and French teacher. Your stay at Moulin Brégeon isn’t complete until you’ve tasted Bernard’s homemade confitures and his speciality, the Apple Far Breton.