The site is located within the 543-acre Brocket Hall estate, which was bought out of administration by a Chinese-backed business last year.
Chef Paul Hackett launched the restaurant in 1998, gaining recognition from both the AA and The Good Food Guide, but left a few years later.
He has now returned to the restaurant as director of operations, with Matthew Edmonds heading up the kitchen. His CV includes a position as head chef at The Grantley Arms in Wonersh, Surrey, which under his tenure was named One to Watch at the Top 50 Gastropubs Awards last year.
Guillaume Pages, formerly of Andre Garrett’s restaurant at Cliveden House Hotel, has joined as restaurant manager.
“There has always been something very special about Auberge du Lac – its idyllic lakeside setting is a stunning and unforgettable backdrop, so it’s important that the team and the food are equally as impressive,” says Hackett.
“I’m proud to be a part of Auberge du Lac once again.”
Auberge du Lac has had a turbulent history, with a number of top chefs heading up the kitchen over the past two decades.
The restaurant was overseen by Jean-Christophe Novelli from 2002 to 2005, when he quit following a dispute with the management.
It gained a Michelin star under executive chef Phil Thompson in 2009, but lost it in 2012.
Former Hibiscus head chef Marcus McGuinness replaced Thompson in 2013, but problems with the operator of the wider Brocket Hall estate saw it go to administration in 2015, before being bought in 2016.