Le ClosRestaurant & Bar
Le ClosA vibrant place at the heart of the Château
Facing the winery, Le Clos is a place where people love to gather, savor, and share. In an elegant yet spontaneous atmosphere, this restaurant accompanies the different moments of the day, from lunch to dinner, and even a final drink at the bar.
The cuisine, orchestrated by Chefs Christophe Raoux and Jérôme Rioux, is sincere, generous, and in constant motion. Local products, Burgundian recipes, and contemporary inspirations meet throughout the seasons, in a constant pursuit of flavor and precision.
Here, every plate is in dialogue with the wine. Through the openings into the winery, you can watch it being born and evolving before finding it in your glass, as the natural extension of the cuisine.
The menu brings together our house-made duck pâté en croûte, trout from Maison Crisenon, Bresse poultry, or Délice de Pommard alongside more coastal flavors and creative pairings. It is a living tradition, interpreted without rigidity and driven by the joy of sharing.
A four-handed culinary collaborationChristophe Raoux & Jérôme Rioux
The cuisine at Le Clos was born from the vision of Christophe Raoux, Meilleur Ouvrier de France, and comes to life every day under the guidance of Jérôme Rioux.
Their shared approach is rooted in respect for the product, precision in technique, and a contemporary interpretation of the Burgundian repertoire. The menu evolves with the seasons, market arrivals, and encounters with producers, while maintaining a style of cooking that is clear, generous, and deeply indulgent.
From homemade pâté en croûte to Bresse poultry, and from local trout to plant-based creations, every plate expresses a tradition in motion and a fully embraced creativity.
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A la carte
Starter
Pan-fried mushrooms, fig, walnut
saffron cream
pistachio, foie gras, pickles
Bresse cream, citrus
Fish
with hazelnut butter, Noilly Prat sauce
beurre blanc, shellfish, shiso
garlic, parsley
Pasta & Risotto
Bresse chicken oyster
gorgonzola
Pak choi, shiitake - vegan
Meat
lettuce and smoked celery, vin jaune sauce
peat-smoked corn
butternut gnocchi, sage, charcutière sauce
Cheese
Lemon and ginger condiment - for 2 people
Dessert
saffron notes
infused with Jean-Baptiste Joannet liquor
hazelnut
caramelized arlette, Madagascar vanilla ice cream
A day in Burgundy
Midiby le Clos
Rully farm egg
pan-fried mushrooms, fig, walnut
or
Homemade game pâté croûte
pistachio, foie gras, pickles
·
Roasted codfish
pak choï cabbage, beurre blanc, shiso
or
Bresse poultry from Maison Degluaire
lettuce and smoked celery, vin jaune sauce
·
Mandarin pavlova
saffron notes
or
Apple tarte tatin
caramelized arlette, Madagascar vanilla ice cream
39€ starter/main or main/dessert
50€ starter, main & dessert
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Initialeby le Clos
Caillette, pig's trotter and pork knuckle
mustard dumpling
or
Smoked trout from Maison Crisenon
horseradish cream
·
Pike and crayfish bread
coral sauce
or
Frog leg and snail vol-au-vent
garlic, parsley
·
Délice de Pommard, mustard bran
·
Winemaker’s tart
or
Dominican Republic Chocolate soufflé
hazelnut
€75
Soirby le Clos
Rully farm egg
pan-fried mushrooms, fig, walnut
·
Smoked trout from Maison Crisenon
horseradish cream
·
Bresse poultry from Maison Degluaire
lettuce and smoked celery, vin jaune sauce
·
Cheese selection from Maison Hess
·
Blackcurrant baba
infused with Jean-Baptiste Joannet liquor
95€
Practical information
Lunch: 12:00 PM – 2:00 PM
Dinner: 7:00 PM – 9:30 PM
Bar: 12:00 PM – 12:00 AM
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FAQDo you have any questions?
Restaurant Manager
Is Le Clos open to guests not staying at the château?
Le Clos welcomes outside visitors for both lunch and dinner, by reservation. It is also possible to enjoy the bar and discover the estate's wines, subject to opening hours and availability.
Are there different ways to discover Le Clos's cuisine?
In addition to the à la carte menu, Le Clos offers several menus designed around the time of day. A lunch menu, a Burgundy-inspired menu, and a more complete dinner tasting allow you to discover the Chefs' cuisine according to your mood and appetite.
Can the menu accommodate special dietary needs?
Our team is happy to take allergies, intolerances, and dietary preferences into account. Please let us know when booking so the Chefs can create a suitable proposal while preserving the spirit of the menu.
