Their names are Blanc, Troisgros, Marcon and Pic. Famous names on all continents, guarantors of a French cuisine that is constantly reinventing itself. Great Relais & Châteaux chefs, celebrated with three stars in the Michelin Guide 2020, who are passionate about their environment. Always ready to share, they introduce you to their cuisine and their favorite producers. Between two exceptional meals, you discover markets and vineyards, poultry farmers, lentil growers or nurseries...
Restaurant and hotel in a village. In Vonnas, Georges Blanc, emblematic Chef and visionary businessman, has developed a veritable Gourmet Village on the river bank, around a reconstruction of the inn of his great grandparents. Together with his family, Blanc constantly reinvents Bresse specialties through creations such as the “crêpe vonnassienne” with salmon and caviar or the legendary Bresse chicken with foie gras. Visits are available upon request to one of the five most exceptional cellars in the world, with more than 135,000 bottles. In just under five hectares of grounds, discover a heavenly spa, an aquatic space next to a pond and a large, landscaped park that is illuminated at night.
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Cyril Degluaire, a passionate Bresse poultry farmer (St-Cyr-sur-Menthon)
A tireless ambassador of the poultry breed with blue legs and white plumage, Georges Blanc has introduced this PDO product into the heritage of French gastronomy. His Bresse Chicken Supreme with morels and asparagus, sabayon with yellow wine and sweet spices is now a “must”. The chef is supplied by Cyril...
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In the aisles of Châtillon-sur-Chalaronne market
The meeting point between Beaujolais and Bresse, the town of Châtillon-sur-Chalaronne every Saturday morning attracts gourmets and other lovers of local produce. Founded in 1898, the market has about sixty producers, the torchbearers of the region’s products and values: Bresse poultry, game and fish...
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Cyril Degluaire, a passionate Bresse poultry farmer (St-Cyr-sur-Menthon)
A tireless ambassador of the poultry breed with blue legs and white plumage, Georges Blanc has introduced this PDO product into the heritage of French gastronomy. His Bresse Chicken Supreme with morels and asparagus, sabayon with yellow wine and sweet spices is now a “must”. The chef is supplied by Cyril...
Read Moreless
In the aisles of Châtillon-sur-Chalaronne market
The meeting point between Beaujolais and Bresse, the town of Châtillon-sur-Chalaronne every Saturday morning attracts gourmets and other lovers of local produce. Founded in 1898, the market has about sixty producers, the torchbearers of the region’s products and values: Bresse poultry, game and fish...
Restaurant and hotel in the country. Troisgros is located in the heart of the countryside, at the foot of a vineyard. It is made up of a farmhouse where guests are received, a kitchen workshop where products are transformed, a restaurant, Le Bois sans Feuilles, were sharing is experienced, and a large Italian-style house, Le Bois Dormant, where relaxation may be had.
All of these spaces have a modern soul and are surrounded by fields, woods, a lake, garden, and orchard. The taste of César, all guided by the simplicity in cooking, was without a doubt inspired by this new setting.
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In Roanne, the Halles Diderot concentrates some of the best-known names of French gastronomy. Among the shopkeepers and producers present are several Meilleurs Ouvriers de France (MOF), regular suppliers of Maison Troisgros: the master chocolate maker, Pralus, the butcher, Séon, and the fishmonger, Chavrier,...
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Sérol wine estate, sharing wines (Renaison)
In the foothills of the Massif Central, not far from the gorges of the Loire, this vineyard on granitic soil is that of Stéphane and Carine Sérol. Located between 400 and 500 meters above sea level, their Gamay Saint-Romain vines, biodynamically grown, produce superb wines that can be found on the menus...
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The MOF des Halles de Roanne
In Roanne, the Halles Diderot concentrates some of the best-known names of French gastronomy. Among the shopkeepers and producers present are several Meilleurs Ouvriers de France (MOF), regular suppliers of Maison Troisgros: the master chocolate maker, Pralus, the butcher, Séon, and the fishmonger, Chavrier,...
Read Moreless
Sérol wine estate, sharing wines (Renaison)
In the foothills of the Massif Central, not far from the gorges of the Loire, this vineyard on granitic soil is that of Stéphane and Carine Sérol. Located between 400 and 500 meters above sea level, their Gamay Saint-Romain vines, biodynamically grown, produce superb wines that can be found on the menus...
Restaurant and hotel in a village. With a panorama open to the horizons of the Valleys of Ardèche and Mont du Velay, father and son Chefs Régis and Jacques Marcon’s new hotel has “Ecolabel” approval. The décor is minimalist and there are plenty of spots from which to admire the surrounding mountains. Enjoy natural swimming in the pure water of the pool. The restaurant is dedicated to seasonal gastronomy. Mountain lovers Régis and Jacques will offer you tastes of mushrooms, wild vegetables and herbs alongside the Puy green lentils, river fish and their latest find, lamb “couci-couça” with cep praline.
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The farmers’ market of place Albert-Thomas (Saint-Étienne)
Every Saturday morning, long before the crowds arrive, Régis or Jacques stroll along the market aisles. They know all the local market gardeners and farmers, their vegetable gardens, pastures and herds. The organic vegetables, sheep’s milk cheese, meat and fish they buy, are the raw materials of their...
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Ambassadors of Le Puy green lentils
Behind the registered designation of origin (AOC) of the Le Puy green lentil, Régis and Jacques Marcon have been loyal to the same farmers for almost thirty years. A local heritage, the lentil is on the restaurant’s menu all year round. Its flavors are used by the chefs in a wide variety of forms and...
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The farmers’ market of place Albert-Thomas (Saint-Étienne)
Every Saturday morning, long before the crowds arrive, Régis or Jacques stroll along the market aisles. They know all the local market gardeners and farmers, their vegetable gardens, pastures and herds. The organic vegetables, sheep’s milk cheese, meat and fish they buy, are the raw materials of their...
Read Moreless
Ambassadors of Le Puy green lentils
Behind the registered designation of origin (AOC) of the Le Puy green lentil, Régis and Jacques Marcon have been loyal to the same farmers for almost thirty years. A local heritage, the lentil is on the restaurant’s menu all year round. Its flavors are used by the chefs in a wide variety of forms and...
Restaurant and hotel in town. Taking inspiration from the world of perfume, and drawing on the aromatic composition of each ingredient, to create sauces of astonishing complexity; awakening childhood memories by marrying orange blossom with carrot to enhance its flavor; or constructing a dessert like a monochrome painting: Anne-Sophie Pic's approach to cuisine is a sensitive and evocative one. Enriched by her travels and personal encounters and conveying emotions she wants to share, this celebrated chef’s dishes are rich storytelling creations. In unison, the hotel is a refined destination, contemporary yet warm, and surrounded by delightful Mediterranean gardens where you can swim surrounded by olive trees and roses.
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Christine Vernay, an exceptional winegrower (Condrieu)
Known for its superb Côte-Rôtie and Condrieu wines, the Vernay estate has been run since 1996 by Christine Vernay, a former professor at the ENA. Christine succeeded her father, who had saved the name and the viognier grape variety, and her grandfather, who created the estate. Today, she creates wonderful...
Established in a shady valley, the nurseryman Laurent Bourgeois grows plants with unknown names that reveal the aromas of an avant-garde gastronomy. More than just a producer, Laurent Bourgeois is an aficionado and a collector of the unique flavors that enhance the dishes of the starred chef. Rose geranium,...
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Christine Vernay, an exceptional winegrower (Condrieu)
Known for its superb Côte-Rôtie and Condrieu wines, the Vernay estate has been run since 1996 by Christine Vernay, a former professor at the ENA. Christine succeeded her father, who had saved the name and the viognier grape variety, and her grandfather, who created the estate. Today, she creates wonderful...
Established in a shady valley, the nurseryman Laurent Bourgeois grows plants with unknown names that reveal the aromas of an avant-garde gastronomy. More than just a producer, Laurent Bourgeois is an aficionado and a collector of the unique flavors that enhance the dishes of the starred chef. Rose geranium,...
**Offer cannot be combined, valid for an itinerary in at least 2 different Relais & Châteaux establishments, reserved with Relais & Châteaux concierges, discount applicable on certain rates and certain establishments. List available from our concierges.
Total price communicated as an indication, based on a stay of the number of nights recommended on this webpage, taking place in the next 3 months, and based on double occupancy (excluding recommended activities, excluding properties not bookable online).
Reservation Service
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur:
Suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
** Offer cannot be combined, valid for an itinerary in at least 2 different Relais & Châteaux establishments, reserved with Relais & Châteaux concierges, discount applicable on certain rates and certain establishments. List available from our concierges. Call our concierge to tailormade your booking and itinerary*. *Price of a local call
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