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The restaurant has three tastefully decorated dining rooms (the fireside room, the blue room and the red room), a conservatory opening onto a lush garden, and a terrace alongside a brook teeming with trout, bordered by flowers and trees where many birds nest.
The restaurant can accomodate 45 diners. 50 metres from the château is the hotel's orangery, with its vaulted 13th century hall in which meals for up to 110 guests may be organised for conferences, weddings and family gatherings.
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Our chef Olivier Pons, came to us on March 2002 after 10 years'experience, including four years at the Relais Châteaux at Puy Robert in the Dordogne and time spent training under such great chefs as Durand and Willer. Olivier is also a member of the Euro-Toques international association.
One of Olivier's outstanding characteristics is the attention he pays to choosing his produce. Most of his ingredients and his way of handling them lay great emphasis on traditional local dishes : Charolais beef, Burgundy snails, pigeon from Monsieur BERNARD farm, duckling and incomparable Bresse poultry raised on the Maison Michel in Bresse.
To improve the quality of his menu, Olivier Pons has selected many organic products, from olive oil and agave syrup to quinoa and ewe's milk yoghurt. And, according to the season, produce from the garden and the orchards
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The restaurant offers set menus at € 35, € 48 and € 76, plus a special regional menu at € 49.
The restaurant is open every day, but closes for lunch Monday to Friday (with the exception of public holidays).
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The 36 euros Menu
Cream of Pumpkins Soup with Chesnut Shards, Creamed Mushrooms
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Norwegian Salmon "cooked" in Guérande Sea Salt, Preserved Peppers, Guacamole with Espelette Pimento
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Filet of Cod baked in a Herb Crust, Crisp Grated Fennel with Olive Oil
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Fillet of "Maison Michel" Duckling, Fan of Garden Vegetables, Mango and Ginger Reduction
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Fromage Blanc with Cream
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Warm Charolais Goat Cheese in a Seed crust, Red onion Chutney
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The Dessert Menu
The 48 euros Menu
Terrine of Duck Foie Gras, Apple-Blackcurrant Chutney served with Toasted Country-Style Bread
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Fricasse of Snails with Herbs, Warm Mushroom Salad
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Tiger Prawn and Scallop Kebab, Risotto-Style Wheat with Ceps
or
"Mr Bernard's" Pigeon: the Breast baked in a Pistachio Crust, and the Thigh braised, served with Oven-Baked Parsnips
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An Assortment of Fresh and Mature Cheeses "Mons and Chevenet" Selection
or
Warm Charolais Goat Cheese in a Seed Crust, Red Onion Chutney
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The Dessert Menu
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"Bresse or Bourgogne" Regional Menu
49 euros
Frog Legs cooked in the Dombes way (served in one helping)
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A Dozen of Burgundy Snails in their Shells "à la Bourguignonne", a Burgundy Ratafia Granita
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Bresse Chicken from the "Maison Michel" cooked two ways: The Thigh Braised and the Breast Poached, Served with Tagliatelle with Foie Gras
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Fillet of Charolais Beef, Fondant Bouchon Potatoes, Beef Consommé with Sarawak Pepper
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An Assortment of Fresh and Mature Cheeses "Mons and Chevenet" Selection
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Warm Charolais Goat Cheese in a Seed Crust, Red Onion Chutney
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The Dessert Menu
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The Discovery Menu 76 euros, with a wedding between food and wine 126 euros: according to the seasons, according to the possibilities, according to the chef's and his staff's ideas, you will discover a series of our specialities. This menu is prepared for all the guests at table.
For our vegeterian clients, we can propose you different suggestions.
For our young clients (until 12 years old), our chef proposes a menu at 13 euros.
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