The Hôtel de France:
a story of families
Before the Casassus family, three illustrious families from Auch had made the establishment famous.
The Tarbouriechs opened it in 1761. The Dartigues took it over in 1880 and the Daguins kept it thriving until 1997. André Daguin flew the flag for Gascony and its cuisine, well beyond the department’s borders. Two years after his death, in 2022, the street running alongside the Town Hall and the Hôtel de France will be officially named in his honour: Rue André Daguin.
2009: that is when the Casassus family’s history at the Hôtel de France officially began
At that time, Vincent, the youngest son and head chef, and his wife Lucie ran *La Cocotte Gourmande* on Rue Mazagran in Auch. Jacques, their father, was a cookery teacher at the Toulouse Hotel School. Bruno, the eldest, lives in Malaysia, where he works in auditing and hospitality management training. Fabien, the second-eldest, is a pastry chef in New York.
In April, with the support of André Daguin, Vincent and Lucie took over the hotel and immediately reopened the 9ème and La Grande Salle. Jacques lent a helping hand whenever he could. Fabien soon joined them in the autumn, with his wife and children. Bruno arrived, also with his family, in 2010.
The “Hôtel de France” adventure begins, bringing the siblings together in a risky venture, as the hotel had fallen into disrepair by the time they took it over.
1970: the family’s passion for the hotel and catering industry began at another local establishment
The Hôtel Dupont in Castelnau-Magnoac, at the crossroads of the Hautes-Pyrénées, Haute-Garonne and Gers departments.
It was no doubt here that the three brothers’ calling first took shape, as they watched their father and great-uncle working side by side to invent the famous magret en cocotte. And this, despite their mother’s reluctance, as she had envisaged a different future for them.
Jacques joined the Hôtel Dupont in 1970 as head chef. Catherine, their mother, was living there with her uncle and aunt. Bruno was born in 1975.
In 1983, the whole family moved to Haute-Savoie, but Castelnau-Magnoac remained their home base, where they would return for their holidays.
Each of the brothers will cut their teeth separately. Bruno turns his hand to hospitality and customer service in Scotland, followed by around ten years as a consultant in Asia.
Fabien, who trained under Philippe Urraca, crossed the Atlantic to hone his skills as a pastry chef at some of New York’s leading establishments. Vincent, meanwhile, worked at the Hôtel Dupont, the Caudalie spa in Gironde, L’Ambroisie and the Crillon in Paris.
In 2005, Vincent and Lucie – who met at the hotel management school in Thonon-les-Bains – took over the management of the Relais du Pont (yet another one!) in Gimont, before opening La Cocotte Gourmande on Rue Mazagran in Auch in 2006. We’ve come full circle.
These days, the team at Maison Casassus has no shortage of ideas or projects
For over 15 years, Jacques, Bruno and Mimi, Fabien and Anna, Vincent and Lucie have all been working together to bring this house back to life, restoring it to its former glory. There are seven of them – and that’s no small number – running a hotel, three restaurants, a catering and takeaway service, as well as the Rooftop. And their efforts are amply rewarded.
In 2018, Bruno was awarded the title of Meilleur Ouvrier de France in the category ‘Maître d’hôtel du service et des arts de la table’.
In 2025, Gault & Millau Occitanie awarded the hotel the ‘Trophée Accueil’, with a score of 14.5 out of 20.
The hotel is constantly evolving to meet the expectations of its guests – both business travellers and leisure guests – whilst retaining its character. Major refurbishments have taken place over the years, and further work is planned, particularly to cater for guests with reduced mobility and to make the hotel more family-friendly.
The joy of making others happy is what drives every member of this family. And as Vincent says:
“The famous motto ‘One for all, all for one’ suits us down to the ground, as we are bound together by the same passion, the same desire for excellence in our work and the same enjoyment of being together.”
The women and men of the household
Jacques
Head chef
Bruno
FOOD AND BEVERAGE MANAGER
Mimi
COOK
Fabien
PASTRY CHEF
Anna
RECEPTIONIST
Vincent
Head Chef
Lucie
Hotel manager
