My cuisine is inspired by tradition, yet dynamic and demonstrates respect for the ingredients. Refined, emotional, and ever so slightly playful, in keeping with the current trend.
Menus 170-235 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/Gourmet restaurant: Tuesday and Wednesday (from January to December). “Pierre & Jean”: Monday and Tuesday (from January to December).
From mid-December to mid-January.
Regional traditions form a fertile cradle for the preservation of culture and skills, as exemplified by this property with architecture that dates back several hundred years.
This former post office, with typical French ceilings, sculpted wooden staircases and vaulted rooms, is one of Burgundy’s architectural treasures. Its spirit has been carefully preserved during each restoration. This respect for tradition can also be seen in the kitchens, under the watchful eye of the Chef. Regional products are showcased, thanks to a supply chain that is as short and direct as possible. Which means, for example, finding Bresse butter on the breakfast table. Here, raw ingredients are treasured and valued at each stage in their preparation, and fresh vegetables sourced in small quantities to avoid waste.