Fine DiningTable
A culinary encounterChristophe Raoux & Jérôme Rioux
The cuisine at Le VIII was born from the vision of Christophe Raoux, Meilleur Ouvrier de France, who is also the Chef of the Michelin-starred gastronomic restaurant Le Royal at the Royal Champagne Hotel & Spa. It comes to life under the guidance of Jérôme Rioux, in a dialogue fueled by their shared high standards, their dedication to the product, and their desire to offer a gastronomy that is precise, sensitive, and profoundly alive.
Raw, noble, botanical, oceanic, or earthy—every ingredient is explored in all its richness through textures, temperatures, and cooking methods, without ever losing its identity.
Each plate is crafted as a complete exploration of an ingredient, in a constant pursuit of balance, sincerity, and emotion. The menu extends this philosophy through meticulously selected products: tomatoes from the Potager des Ducs, Beauce onions, summer mushrooms, Charolais beef, Breton lobster, or line-caught turbot. It is a cuisine in motion, designed to awaken the senses while preserving the precision of taste.
Housed in the château’s former vaulted cellar, Le VIII places the craft at the heart of the experience. Facing the open kitchen, within a mineral setting where raw stone engages with contemporary lines, the gastronomy becomes direct, vibrant, and deeply personal. The restaurant’s name echoes the eight sub-plots of the Clos de La Commaraine, identified through the soil study conducted by Pedro Parra.
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Beneath the stone steeped in history, the product reveals its true essence
The sweet worldRémi Guérin, Pastry Chef
Rémi Guérin envisions the desserts at VIII as the final extension of the experience: precise, sensitive, and entirely guided by the ingredients.
Ivory Coast chocolate meets rock samphire and lemon, rhubarb from Maison Vermès engages with shiso and yogurt, while strawberries from Cyril Preybet are revealed through candied chili and smoky notes.
Through these bold yet delicate pairings, Rémi Guérin creates a sweet world where indulgence is always balanced by freshness, tension, and precision.
The art of wine An anchored philosophy
Designed as an extension of the VIII experience, our wine list is a living narrative built around encounters, emotions, and the unique character of our terroirs.
Burgundy naturally forms the foundation, featuring iconic estates, rare vintages, and more exclusive cuvées. The selection also embraces neighboring vineyards, unexpected French terroirs, and the New World, following a free-spirited, exacting, and dogma-free approach.
Every bottle is chosen for the precision of its expression and the story it tells. Wines from the Domaine de La Commaraine hold a central place, alongside great classics, new discoveries, and champagnes from both renowned Houses and independent winemakers.
A la carte
Kalamata olives & buffalo burrata
Rich jus & Madagascar pepper soubise
Mushroom extraction & coffee rub
Creamy spinach & smoked vinaigrette
Potato & vitello tonnato
Brocoletti & braised chuck
Peach & red wine
Zucchinis & shellfish jus
Vin jaune & onion
Blueberry & indulgent cream
Ivory Coast chocolate & lemon
Shiso & yoghurt
Candied chili & smoky notes
Practical Information
Dinner: 7:00 PM – 9:00 PM
We kindly ask that you avoid overly sporty attire.
FAQDo you have any questions?
Restaurant Manager
How do I choose between Le VIII's menus?
The Nature menu is for those who appreciate honest, generous plant-based cuisine. Parcellaires offers eight courses inspired by the Clos's eight sub-plots, while Expression offers a longer, freer journey where the Chefs' vision fully unfolds.
Can I order à la carte?
In addition to the three menus, Le VIII offers an open à la carte selection, allowing you to compose your dinner freely. It evolves with the seasons, arrivals, and produce selected by the Chefs.
Do you offer wine pairings and dietary adaptations?
Wine pairings are offered for each menu, and our sommelier team can also advise you according to your taste. Allergies, intolerances, and dietary preferences can be accommodated, provided they are mentioned at the time of booking so the Chefs can prepare your experience under the best conditions.
