• Breakfast included in room prices. Lunch and dinner optional.

• Currency converters are available e.g. at: http://www.currencyguide.com/exchange.html
  and at http://www.oanda.com/converter/classic.

2012 Our restaurant is open daily (except Tuesdays) from 7pm to 11pm, as well as week-ends and Spanish Bank Holidays between 1pm and 4pm. Please book in advance by calling 00 34 958 857501.

PICTURES FROM L'ATELIER
(Click on the pictures for full viewing)

VEGAN/VEGETARIAN COOKERY COURSES

Catering recipes from Jean-Claude Juston are included in "The Healthy Catering Manual" by Christopher Robbins, published by Dorling Kindersley, Covent Garden, London.

See also: Spanish recipes from the Alpujarras (Granada) - from IVU News

VEGAN & VEGETARIAN GUIDE TO RESTAURANTS IN SPAIN The Vegan and Vegetarian Guide to restaurants in Spain, written in English, is out now at the price of 8 Euros, including postage (recorded delivery and packing - Europe only) For more than 10 books : 35 % discount For more than 20 books : 50% discount Please note that we do not accept credit cards. For more information please write to: atelier.mecinagmail.com On the web see: www.vegetarianguides.com

CULTURAL ACTIVITIES
(not running at present)

Art Gallery

The gallery will display works by contemporary artists, preferably living in the area.

Conferences and Seminars

The programme covers a range of subjects including literature, social issues and topics of general interest. The first seminar, "Literature as a Journey, and Journeys in Literature" was held on June 23, 2000.

The conference room has a capacity of 30 seats.

L'Atelier is run by Jean-Claude Juston.

Born and educated in France, Jean-Claude Juston subsequently moved to the UK where he underwent further training in whole food cookery and worked for a time as a specialist baker at the celebrated Neal´s Yard Bakery in Covent Garden, London.  He also studied organic methods and was partner in an organic farm in Britain and subsequently Head Chef and Organic Gardener at the Le Plan Healing Centre in his native France.

In 1985, he set up in London the Angel Gate Restaurant on the principles of Rudolf Steiner, which later won the Time Out Award for Best Vegetarian Restaurant in London.  In 1985 and 1986 he provided specialist whole food catering as chef at the Hackney Kids Collective in London, gaining awards for Best Food in Hackney in both years.  In 1986 he became manager of the well known Millwards Vegetarian Restaurant which received the City Limits award for Best Vegetarian Restaurant in London that year.

He then moved on to become Head Chef and shortly afterwards Manager of the 200-seat vegan and vegetarian restaurant at the prestigious London School of Economics (part of the University of London) which attracted customers from all over Britain as his reputation for providing cheap, healthy and delicious food was made known by word of mouth and through highly complimentary press articles.

In 1994 he decided to leave the centre of one of the biggest cities in the world to move to a tiny village of a dozen or so souls in the Alpujarras mountains of Southern Spain in the Sierra Nevada national park, close to the fabled city of Granada and the coast of Andalucia.  At l'Atelier, a 350-year-old traditional Berber house  built set into the mountainside, he runs cookery courses for professionals and lay people alike and accepts a limited number of visitors as paying guests at exceptionally reasonable rates.

See also:

• Spanish recipes from the Alpujarras (Granada) - from IVU News

• Vegetarian / Vegan Links from IVU

Member of the International Vegetarian Union	Member of the Spanish Vegetarian Union	Hosted by www.vegsource.com
Maintained by David Román -