Meals at the farm

Ferme-auberge de la Ruchotte

The Chef is also a livestock and vegetable farmer, so he revisits high-class French gastronomy to incorporate seasonal farm produce into his dishes. The menu is based on the many vegetables from the garden and fruit from the orchard, alongside ancient breeds of pork and poultry fresh from the farm.

Ferme-auberge du Domaine des Marguerites

Mélanie and Cédric welcome you to their new restaurant in  Paray-le-Monial for a meal of local dishes prepared from their own farm produce. The menu includes a wide variety of cold cuts and copiously-served stews.

Montigny orchards & vegetable gardens

At the Château de Montigny-sur-Aube you can eat in or take away the fruit and vegetables grown in the château grounds. Order their pack of fresh produce selected by the chef at La Table des Jardiniers. 

Auberge à la Ferme du Mont

Inside or out on the terrace, seated around a huge table or one of more traditional dimensions, you'll enjoy the warm welcome and friendly atmosphere of the Ferme-Auberge du Mont. Florence, who runs this farm restaurant, serves dishes based on her own production.

Ferme-auberge La Bonardière

In an authentic setting typical of a Bresse farm, you'll tuck into a meal of Bresse chicken, be it served in cream, roast in the oven or transformed into terrine... and it won't be easy to choose, take our word for it!

La Table de Pauline

At the Domaine Charles, choose between a single set menu and a charcuterie or cheese platter. Either way, you'll enjoy the best of Burgundy's culinary specialities and local products.

The "Découverte", "Essentielle" and "Prestige" options incude 4 to 6 different wines from the estate's own production, of various appellations ranging from "village" to "premier grand cru" and "grand cru". 

During your meal, the winegrower's daughter, Pauline, will tell you all about the estate, the wines and the vineyard... in other words, about Burgundy itself!

La Table de Pauline in pictures

La Maison T

At the Domaine Trapet, choose your lunch menu in the greatest of wine-growing traditions, in the inviting setting of the estate's own guesthouse.

A straightforward tasting option: choose between 2 set menus (hot or cold) and 3 wine-tasting lists (4 to 8 wines, depending on your choice), then sit back and enjoy! The foods have been specially selected to bring out the best in the wines.

What a great way to discover which wine goes best with each food!

Domaine du Clos du Roi

Besides visiting the installations, the estate also invites you to enjoy a tasting session in the wine bar, where you can try the wines produced here, together with a platter of regional cold cuts and cheeses that showcase the work of local producers, all in a relaxed atmosphere.

Domaines famille Picard

A snack or Burgundy-style lunch washed down with 4 to 6 wines from the Picard family's 4 estates... now there's an invitation you cannot refuse! A chance to try the wines from vineyards between the Côte de Beaune and Côte Chalonnaise regions, all in a single tasting session.

Domaine Comte Sénard

At Baptiste's, the Domaine Comte Sénard sommeliers, Enzo and Manon, bend over backwards to offer advice and commentary during your Burgundy-style meal. Follow their suggestions of bold food and wine matches that will enhance your meal packed with simplicity and local flavour.

Château de Vault-de-Lugny

This Michelin-starred restaurant in Burgundy, a fabulous showcase for the region's products, promises a gourmet experience you'll never forget. But that's not all! The chef really makes a point of choosing local sources and organic ingredients, in addition to the produce from the château's impressive kitchen garden.

Domaine de Rymska

With its own livestock, vegetable beds and herb gardens, the Domaine de Rymska has certainly made local products its priority! Here, in the discreet and authentic setting of the gourmet restaurant, you can savour the estate's own meat, fruit and vegetables, all exalted by the expertise of the chef.

Hostellerie Levernois

At the Bistrot du Bord de l'Eau of the Hostellerie Levernois, the chef's freshly-prepared gourmet meals are based on produce from the local market and his own organic vegetable garden which follows the principles of biodynamics and permaculture, for a 100% natural result.