Foie gras poêlé
Légumes printaniers
Le charolais
Pigeon de grain
L’agneau
Poulette de Bresse aux morilles
La Féra à l’oseille
Craquant chocolat
Saint Jacques

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...

In Burgundy, the land of gastronomy and history...