A large glass atrium opening onto the park, a vast bright dining room, Romuald Fassenet, chosen as "Meilleur Ouvrier de France" (Best workman in France) in 2004, invites you to share his taste for simple things.
As a devotee of local produce, he selects them from producers in the region:
Bresse chicken, wild pikeperch, Morteau sausage, crayfish, hazelnuts, yellow wine, comté cheese…

"I love making easy to understand dishes, even though they may be complicated to put together", explains the starred chef.

Sincere gourmet cuisine which won its first star in the Michelin guide in 2006 when Romuald and his team were officiating at the Bec Fin.

Not forgetting Catherine Fassenet very fine wine list. As a Sommelier and daughter of a vintner at Château-Chalon, she will share with you her taste for “emotional” vintages – such as the Denis Chevassu’s Château-Chalon 1990 or Laurent Charvin’s Châteauneuf-du-Pape. She will also be able to suggest the right wine to heighten the present moment…

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The very essence of Romuald's cuisine draws its richness from the fine produce of great producers.

A love of good produce governs what goes into the menu with Jura snails from Anne Catherine Bonvalot, pikeperch from professional anglers in the Saône and Doubs, wines, Comté cheeses, roast cornflour, honey from the local bee-keepers…

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Romuald's creativity is all about harmony, finding the right balance and sharing generously.
The plate is a symphony of delicately nuanced textures, flavours and colour, such as Jura snails with chanterelles, fresh spinach, parsley oil and foaming absinth milk, grilled pikeperch back with an apple and hazelnut vinaigrette, or Bresse chicken cooked in pig’s bladder with a hint of curry.
Also on the menu: game in season, fish, crustaceans and generous desserts …

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