In the kitchen, Fabien Feugey and his team select and combine the ingredients for a moment of conviviality based on "eating well", indulgence and sharing.
The Bistrot is housed in the old kitchens of the historic Hostellerie building dating back to 1750, with a double fireplace and exposed stone walls to set the tone.
While the winter months are warmed by the light of the open fire, in fine weather the tables are set on the Bistrot's terrace, alongside the Bouzaise river which runs alongside the Hostellerie's grounds.
Each dish is a celebration of the authentic flavours of Burgundy; Escargots in a mild garlic broth, or Œufs façon Meurette with Chardonnay accompanied by a selection from our sommeliers. Then continue with the reinvented lamb shoulder confit served with pommes grenaille and kale, or the sweet potato gratin with onion confit, mushrooms and chestnut cream.
Those with a sweet tooth will be delighted by the desserts of Pastry Chef Lucas Chambfort and his brigade, where regression, indulgence and comfort are always on the menu!
For prices of the menu, please contact the restaurant directly.
