The Cussac family has turned this old Benedictine abbey into a increasingly popular restaurant overlooking the wine valleys of Tonnere in the Chablis district. Daniel Cussac have combined modern architecture of glass walls and modern lighting with the charm of this old building. The rooms are all different and the suites are very comfortable.
Dinner is served in the vaulted diningrooms at the centre of the abbey.
The meals are well combined and the cooking excellent. The well prepared produce is served with great attention by the professional and friendly staff. I would especially like to recomed the Menu Degustation, The Tasting menu - a whole evening experience. Melon et Porto Smoked Salmon with tomatoes confites and melon. Croustillant de Rouget la Salamandre, Fenouil Safran et Oignons Nouveaux Red Mullet prepared in a salamander.