About us
From the Savoie to the Châtillonnais
Before settling by the lake at Riel, the chef ran a restaurant in the Savoie. He kept a taste for dishes that bring people together around the table, and he cooks them in winter.
Made in house
Down to the bread
The bread is kneaded and baked here every morning, before the dining room wakes up. So are the stocks, the sauces, the ice creams and the desserts.
It takes longer. It is our way of working, and you can taste it on the plate, on the daily menu as on the à la carte menu.
The stove
The sauces of the day
On the stove, the sauces reduce slowly: meat jus, beurre blanc, a sauce made with ratafia or with petit chablis.
The cooking is careful without being complicated: precise cooking and plates that are easy to read.
The produce
Local produce, in season
The chef chooses his produce from around the restaurant and the neighbouring regions: trout from the Aube, époisses, chaource, ratafia, Burgundy snails.
The menu follows the seasons: Savoyard when it is cold, Burgundian revisited when the terrace returns.
The dining room and the terrace
Facing the lake
The dining room is warm and welcoming, and its windows look out onto the water.
In fine weather, the terrace is set up under the trees, by the water, in the quiet of the hamlet.
There are two of us
One in the kitchen, one front of house. We like to look after our guests attentively without intruding, so that everyone leaves wanting to come back.
Come and taste.
Book a tableor call us on 03 80 93 72 76