In Burgundy, the land of gastronomy and history

...we cultivate the art of fine living, fine dining and select wines. For Patrick Gatinet, impassioned chef and epicurean to the core, the products of his homeland are a source of boundless inspiration: Bresse poultry, Charolais beef, pike, pigeon, frog, snails, Mâconnais goat cheese... This creative, authentic cuisine can be enjoyed at the hearthside in the traditional dining room or on the terrace in fine weather. In harmony with the fare, a treasure-trove cellar featuring some 400 references with a selection of the region’s finest wines.