Dombes-style hospitality is shown off at its best in this 14th century manor house. The immediate surroundings and impressive Medieval village provide a unique atmosphere which can be further appreciated from the terrace, with the stone fountain, pergolas and garden. The spirit of a ‘guest-house’ is maintained by Olivier Cormorèche, for whom comfort and thoughtful details are a matter of course. His traditional, creative and hearty cuisine showcases local ingredients. The chef, who enjoyed a first-class training with Georges Blanc and Jean-Paul Lacombe, adds a touch of ingenuity and a true love for his region to traditional recipes, capturing all the flavours faultlessly. This talent is illustrated by the quick pan-fried langoustines and the porcini mushroom tarte fine, the baked sturgeon loin and wild venison steak, without forgetting the iconic vol-au-vent. Make sure that you have enough room left for the home-made gourmet desserts
Poêlée de Grenouilles Fraîches Sautées Comme en Dombes
Terrine de foie gras de canard aux baies de vanille bourbon, compote de figues, pain d'épices chaud