Château du Mont Joly

39100 SAMPANS

15.5/20
Remarkable Restaurant

3 PHOTOS

Chef Romuald Fassenet

Cooking French | Healthy cooking | Local | Signature cuisine | Traditional

Services Accomodation | Children's Menu | Disabled access | Garden | Private Parking

Price Indicative price per person (excl. drinks)

52€ à 135€

Gault&Millau's review

15.5/20

Remarkable Restaurant On the edge of a residential neighborhood, this 18th-century mansion, meticulously run by Catherine and Romuald Fassenet, offers calm and serenity in the dining room, which opens onto a terrace, a swimming pool and a beautifully lit wooded park. Never short of ideas, Romuald Fassenet, MOF 2004 chef, draws his inspiration from the Jura and Bresse regions, using superb local and seasonal produce. Among his fetishes is gaude flour, which he combines with Morteau sausage crumbs to enhance a delicate potato mousse with sweet garlic, snails and Pontarlier aperitif. Then it's Savagnin's turn, which he uses to prepare a sauce in perfect synergy with an admirable Alis char (a cross between char and salmon). The highlight of our meal? The Bresse poultry roasted on the trunk, with its incredibly tender flesh, the boneless, roasted leg, the quenelle of blond livers and the abundant morel sauce, enriched with Château-Chalon. But we also like the fine preparation around the roast squab, with the filet mignon lacquered with gaude flour, and the fine leg confit and stuffed, all enhanced by a well-reduced, aromatic jus. Still feeling peckish? The fine selection of cheeses matured to perfection by MOF Marc Janin: the 30-month-aged Comté, in particular, reflects the same regional bias. Romuald Fassenet also knows how to chisel fine desserts, such as this slightly firm hazelnut cake moelleux, a nod to the forest; lightened by the freshness of the lemon cream, it is enhanced by a daring yellow wine and curry ice cream, soft and well-balanced. For chocophiles, a powerful, harmonious chocolate mousse, with redcurrant for freshness, a crunchy wafers and cocoa, and tea ice cream. There are many other little touches, such as an apple tart to share at the end of the meal. Very fine and delicate, the cuisine of this MOF impresses with its technical mastery, precision of cooking and harmony of flavors. The cellar includes no less than seven pages of the finest Jura wines, recommended with punch and joviality by Catherine Fassenet.

Plan

Address 6 Rue du Mont-Joly
39100 Sampans

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Romuald Fassenet Chef

Catherine Fassenet Sommelier

Menu A la carte

Starter Médaillon de Foie Gras de Canard français confit, Chutney et condiments Abricots aux Amandes fraîches €35 Escargot Bonvalot et Laitues Celtuces, Mousseux à l’Ail nouveau, Crumble de Gaudes et Morteau €42

Main course Gigoton d’Agnelet de Monsieur BALBI, pulpe d’Ail noir, Déclinaison d’Artichauts et Fèves au Jus €54 Omble Alis cuit fondant au Beurre de Savagnin, Navets nouveaux et Mousserons, Vinaigrette Pain d’épices €46

Dessert Rhubarbe et Vanille comme une tarte, Fraise rôtie au Miel du Jura et Glace Vanille €20 Crémeux Yaourt sur son nuage de Pontarlier à la Menthe Poivrée, Cœur de Framboise vinaigrée et sorbet Framboise €20