The Bistrot de l'hostellerie des Clos, which now handles all the hotel's catering, serves good-quality regional cuisine, with well-executed classics. The cellar of almost a thousand references seems excessive compared to the menu, but we won't deny ourselves the pleasure. On the menu, eggs en meurette, Chablis-style ham and fresh pasta, 5A andouillette, green beans and mustard sauce, strawberry crumble and rhubarb sorbet. Over 400 Chablis in the cellar.
Bruno Raimond Chef
