Heading the kitchens of the Château since 2002, our chef Olivier Pons offers local and traditional cuisine using exceptional produce chosen with great care.

He also make suggestions for vegetarien customers.

Our chain Châteaux et Hôtels Collection has listed us as a Bonne Table. Come and discover or rediscover the incomparable savours of Charolais beef, Burgundy snails, Monsieur Bernard’s pigeon and the Maison Michel’s Bresse poultry.

To ensure the quality of his menu, Olivier Pons has made a selection of organically farmed products: olive oil, argan oil, agave syrup, quinoa, ewe’s milk yoghurt, as well as the produce of our kitchen gardens and orchards.

Download the restaurant menu (Pdf - 53 Ko)

Become acquainted with Olivier Pons’s cuisine with these recipes.

Download the chef’s recipes:

Poached Bresse chicken supreme with foie gras, risotto with black mushrooms (Pdf-85 Ko)

Baked green asparagus with parmesan and poached egg, herb vinaigrette (Pdf-63 Ko)

Pan-seared fillet of zander, Chinese artichoke fricassee, parsnip purée with almond oil, creamy reduction of Mâcon-Igé (Pdf-87 Ko)

Fricassee of Burgundy snails, parmesan risotto, chicken stock with herbs (Pdf-87 Ko)