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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 € 32-37, € 46-51 and € 78, plus a special regional menu at € 45-50.
The restaurant is open every day, but closes for lunch Monday to Friday (with the exception of public holidays). In Febrary, we are close on sunday evening, monday, tuesday and wednesday.
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The 32 euros menu (cheese or dessert)
The 37 euros menu (cheese and dessert)
Cream of chestnut soup, confit onion flan,
cappuccino of foie gras
or
Ravioli of steamed snails, seasonal mushrooms,
chicken stock with herbs and Bresse cream
*****
Poached cod, crushed potatoes with herbs,
emulsion of shellfish jus with Madras curry
or
Slow-cooked (8 hours) lamb shanks with garden sage,
samosa filled with seasonal mushrooms
*****
Fromage blanc with cream
or
Grilled Charollais cheese on toast with marrow seeds,
beetroot and raspberry conserve with honey
*****
Mignardises
The dessert menu
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The 46 euros menu (cheese or dessert)
The 51 euros menu (cheese and dessert)
Duck foie gras terrine, apple and mango chutney,
hibiscus aspic
or
Seared scallops with purée of sweet potato,
chestnut cappuccino
****
Grilled fillet of zander, Jerusalem artichoke purée,
confit of leeks, curried reduction of Chardonnay
or
Roast pigeon from Bernard's farm, jus with cocoa beans,
seasonal mushrooms and polenta with pistachio
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An assortment of fresh and mature cheeses,
country-style whole-wheat bread
or
Grilled Charollais cheese on toast with marrow seeds,
beetroot and raspberry conserve with honey
****
Mignardises
The dessert menu
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" Bresse Bourgogne" Regional Menu
€ 45 (cheese or dessert)
€ 50 (cheese and dessert)
Frog' legs cooked in the Dombes' way (served in one helping)
or
A dozen regional-style Burgundy snails in their shells,
Burgundy Ratafia granita
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Braised Bresse chicken "Maison Michel" with morels,
purée of potatoes with Bresse butter
or
Fillet of Charollais beef, light Béarnaise sauce,
purée of potatoes with Bresse butter,
seasonal mushrooms
****
An assortment of fresh and mature cheeses,
country-style whole-wheat bread
or
Grilled Charollais cheese on toast with marrow seeds,
beetroot and raspberry conserve with honey
****
Mignardises
The dessert menu
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The Discovery Menu 78 euros, with a wedding between food and wine 128 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 11.40 euros.
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