Open on Wednesday evenings and from Thursday to Saturday for lunch and dinner.
The Table d’Hôte* – Lucie and Thomas Collomb, offers quality cuisine made from local and organic products.
Enjoy a calm and refined atmosphere in our gastronomic restaurant. 
Prices for 2026, the tasting menu for lunch will be €68 and for dinner €110.
For reservations, please contact us at +33 3 80 34 33 20.
Table d’Hôte
Lucie & Thomas Collomb
THREE BITES TO BEGIN
SNAILS, FENNEL, PONTARLIER
TRUITE, CABBAGE
PIGEON, ONIONS, LEEK
CHOCOLATE PIE
SWEET FLAVOURS
Lunch menu – 68€ per person TTC
Service Included
Cheeses in addition – 15€
Food and wine pairing – 3 glasses – 50€
Our products may contain allergens
Evolution of the menu according to arrival of our products
Table d’Hôte
Lucie & Thomas Collomb
THREE BITES TO BEGIN
RADISH, APPLE
SNAILS, FENNEL, PONTARLIER
GNOCCHI, CHESTNUT, COFFEE
TRUITE, CABBAGE
PIGEON, ONIONS, LEEK
KIWI, MINT, FRESH CREAM
CHOCOLATE, COCONUT
SWEET FLAVOURS
Dinner menu – 110€ per person TTC
Service Included
Cheeses in addition – 15€
Food and wine pairing – 3 glasses – 50€
Food and wine pairing – 5 glasses – 90€
Our products may contain allergens
Evolution of the menu according to the arrival of our products
Thomas and Lucie Collomb – chef and managers – have made this place the meeting point for lovers of good cuisine.
Thomas and his team make it a point of honor to work with local producers who share their commitment to respecting nature and our environment.
On our menu, which changes every 15 days, you’ll find traditional dishes that reflect the secrets of our region.
Warm duck foie gras pâté, apple confit, and fresh juniper; lentils from the Cérès farm, beef shank, broth with hazelnut oil; pork rack from Auvergne, macaroni gratin with Salers cheese, garden watercress, tantalize our taste buds. On the sweet side, the greatest hits of French pastry are here: profiteroles, crème brûlée, tarte tatin… To drink, enjoy a collection of Gevrey Premier Cru les Corbeaux wine, vinified within the Trapet and Rossignol-Trapet estates.
The kitchen comes out of its pots and pans, and the dining room gets hands-on.
