In a way, our kitchen is the spirit of this château. It's solid on the outside, because, as artisan chefs, we work from the moment our selection of raw produce arrives to its final destination.

During a trip, Catherine, originally from the Pays d'Ajoie, showed her "Nantais" husband the château of her childhood. It was a sad place, with closed doors and overgrown vegetation. Following a series of steps, Catherine was able to make the rebirth of this magical place possible. So we left the land of Toulouse-Lautrec to live this adventure in the Baroche region, which has been going on since 2002.

Let's talk kitchen! In a way, our kitchen is the spirit of this château. It's both solid on the outside, because, as artisan chefs, we work with our selection of raw ingredients from the moment they arrive until they reach their final destination. Then, like the interior of this building, we have a very modern kitchen, showcasing our latest research in both savory and sweet dishes. It expresses itself in all modesty with new flavors enriched by spices from all over the world, plants and indigenous wild herbs. Over the years, we've progressed in our work thanks to local products, which combine perfectly because, between passionate people, osmosis flows from the source. We're great travelers, and we go out to meet our winegrower friends in search of good, authentic, generous products. In the cellar, we also try to go straight to the essentials, to have tastes that are refined yet rich in their power.

Head chef: Gérard Praud


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