2018 is coming to end soon, and with it a decade in which both Eric Pras & Frédéric Lamy have worked to extend …
Newly arranged, a terrace with the paces of hanging garden opens the doors to the outside for the hotel and the restaurant guests…
2018 is coming to end soon, and with it a decade in which both Eric Pras & Frédéric Lamy have worked to extend …
Blue lobster, tomatoes and strawberries!
Medallions from a vinaigrette under cardamom-flavored milk, crab and lobster freshness and crémant de Bourgogne pastilles.
There is no routine because of the seasons, the climate, the temperatures. In this job, you never get bored! It’s perhaps our daily, sometimes binding, but so enriching, energizing …
The wild blackberry is at the rendezvous of this end of summer. Small berry juicy dark purple color with acidulated and sweet taste, the blackberry evokes for many of us the nibbling on the edge …
The spring mushroom “par excellence”, the morel was struggling to grow in the region …
This morning hunt eggs … Easter in the hotel! Christian festival after the spring equinox, and the Sunday following the full moon
The Michelin Guide awarded its distinctions France on February 9th. 4360 addresses listed, 616 starred, including 70 new! We are at Chagny …
Moins de filtres, mais très enchanteur, Repast nous vient de l’Australie avec une façon de faire découvrir notre région sous un autre regard …
