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Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world.
The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
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Relais & Châteaux
Member since 1977

L’Espérance
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country

Route de Vézelay
89450 Saint-Père-sous-Vézelay (Yonne)
France
Tel. : + 33 (0)3 86 33 39 10
Fax : + 33 (0)3 86 33 26 15

E-mail : esperance@relaischateaux.com
Website : http://www.marc-meneau-esperance.com
Owner and Grand Chef Relais & Châteaux: Marc Meneau

Weekly closing: Gourmet restaurant: Monday noon, Tuesday, Wednesday noon (except bank holidays)
Annual closing: Hotel/Gourmet restaurant: from mid-January to the beginning of March. “L'Entrevignes”: from the end of November to Easter.

Marc Meneau

Marc Meneau Grand Chef Relais & Chateaux

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My family has been in my village for five hundred years and my origins have led me to create a cuisine in my own likeness: drawn from my terroir and inspired by Vézelay.

My father’s saddlery, my mother’s Café-Epicerie and my encounter with Françoise, all have influenced my taste and style in “cuisine”: a cuisine that brings a shine to the eye and is based on local produce, international travel and changing tastes.

From 1970 to today, a long succession of refurbishments have made the Café-Epicerie first an auberge and then a Relais & Châteaux where the kitchens became the Espérance restaurant.


What was your most moving culinary experience?
My first meal with my Master André Guillot at the “Vieux Marly” in Marly Le Roi where I discovered real feuilletés, light sauces and the first meat jus deglazed with water.

The most amusing kitchen incident you ever witnessed?
During an evening dinner, themed around 18th and 19th century cuisine, we reproduced a Talleyrand-style stuffed dish, which involved serving a whole wild salmon. The waiter caught his foot on the carpet and the salmon fell into pieces on the floor. The guests hooted with laughter when they saw their meal on the ground.
A single clap of the hands from the Maître d’Hôtel, and a second whole salmon made its appearance. What a relief for the guests!


Your best piece of advice for amateur chefs?
Before you make a recipe, read it over thoroughly and add or take away what you think is necessary. That will help you learn how the dish is put together and you’ll find it easier to make.



THE UNIVERSE OF MARC MENEAU

My blog “L'espérance”


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Le Monde Fantastique de KANDL - on 30 Aug 2009
LUKAS KANDL Né le 29 Novembre 1944 à Prague. Il est diplômé de l'Académie des Beaux Arts de Prague. Il est le chef du groupe visionirique étrange du Salon Comparaisons ( Paris Grand Palais) depuis 2002. Chef de file de cette peinture, il rassemble autour de lui les meilleurs artistes français et etrangers de ce mouvement au sein du groupe Libellule. Il lance alors l'immense projet de "L'[...]

Petit truc pour dépenser moins - on 25 July 2009
Choisissez le bon moment: La grande saison des mariages commence à partir de Mai et se poursuit jusqu'à fin Septembre. Pendant cette période les loueurs de salles pratiquent des tarifs pleins. Choisissez donc de vous marier entre Novembre et Mars moment où les prix baissent. Mieux encore, sachez que vous paierez nettement moins cher si vous vous mariez en semaine.

La Mémoire Espérance Musiques et Mots - on 23 July 2009
Dans le cadre du festival Paroles et Musiques à Reigny l'association des amis de Reigny vous convie au spectacle La Mémoire Espérance Musiques et Mots avec Régis PASQUIER (violon) Maurice BARRIER Marie-Edith LEGENDRE Cécile VIOLLET (Récitants) deux textes de Marie-Edith LANDE "Le Piétinement de la Voie" introduction:J.S Bach adagio de la première sonate pour[...]

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+1 800 735 2478*

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This offer encompasses a gourmet lunch or dinner for two (including beverages) in a selection of fine restaurants.


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