L & Luy au Château d'Ygrande

Rating: 14
Author: Gault&Millau

03160 LE MONT

14/20
Chef's Restaurant

BOOK

4 PHOTOS

Chef: Cédric Denaux
Cooking: French | Gastronomic
Services: Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons | Pets allowed | Private Parking
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

33 to 64

Gault&Millau's review 2026

More than twenty years after discovering him in Saint-Paul-Trois-Châteaux, where he already stood out for a cuisine so plant-based it became divisive, we return each time with the same enthusiasm to discover Cédric Denaux's new creations. Over the years, our former Grand de demain has mellowed (a little), but without ever losing the touch that makes his cuisine immediately recognizable, working, for example, on lean meats with perilla leaves and young wild white chenopod, combining veal (lightly smoked), nepeta leaves and garden cucumbers with slivers of burnet, and applying the same precepts to desserts with a very gourmet peach-tagette duo on Breton shortbread and fleur lucida. In the dining room, Cathy Denaux is perfectly at ease promoting this meaningful cuisine. A wine cellar focused on Burgundy and the Rhône Valley, with numerous organic references.

LOCATION

Address Le Mont
03160 Le Mont

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OPENING HOURS

MON Closed
TUE Closed
WED 12h - 14h 19h - 23h30
THUR 12h - 14h 19h - 23h30
FRI 12h - 14h 19h - 23h30
SAT 12h - 14h 19h - 23h30
SUN 12h - 14h 19h - 23h30

People

Cédric Denaux Chef

Cédric Denaux Chef
Pierre-Marie Tissier Propriétaire

Pierre-Marie Tissier Propriétaire

Langoustine, Papalo and Avocado Large langoustines from Loctudy in ponzu tartare with rare papalo leaves on Fukumaru glutinous rice and avocado makis, papalo huilette, yuzu gel €32
Foie gras du Bourbonnais et Mélilot Foie gras from Hervé Chemel's nearby Saint Angel farm, confit with melilot flowers and leaves, Marat strawberries from Les carrés du Château, homemade bread to match, this morning's young salads €21

Main course

Label rouge beef and blackcurrant leaves Fillet of Charolais du Bourbonnais label rouge beef, incised with blackcurrant leaves then seared with crushed berries, whole roasted carrots, a trace of creaminess from the purple carrots, the bluish juice of blackcurrant reduction €35
Catfish, Borage and Oyster Leaf Cathy la barbue Plazza 2004 t'en souviens-tu ? confite au coulis de bourrache, bourraches feuilles comme des épinards, les fleurs bleues, cèleri compoté €29

Dessert

Gianduja and Strawberries Frothy Entremet of Valrhona's famous milk and hazelnut Gianduja with a heart of strawberries infused with nepeta picked in the garden, pure gianduja, strawberry paco, minty leaves €13
Green Chartreuse and Monarde from our garden Claire's famous soufflé, with green liqueur from the Chartreux fathers, acidulated insert infused with Monarde from our squares, puffed-crystallized squash seeds, pure Chartreuse paco €14