Restaurant at Hotel de l’Abbaye: gourmet local cuisine
Hugely inspired by the region in which he grew up, chef Francis Piot is committed to promoting and preserving the impressive culinary heritage of the Jura region. Driven by a real sense of affection and respect for this area, the chef serves creative and sincere cuisine, made with delicious ingredients and inspired by traditional recipes which he has cleverly updated.
Diners can enjoy sophisticated and fresh cuisine, made solely with local produce. The menu changes with the seasons, guaranteeing freshly prepared and mouth-watering dishes.
We are particularly mindful of the quality of our food and our environment, so we ensure sustainability by serving wild meat and fish which are in plentiful supply and products from local farms with short food supply chains.
There’s a real focus on sourcing local products: wild pike from the lake, trout from the Jura region, fillet of wild perch from Lake Geneva, foie gras from the south-west of France, poultry from the Bresse region (Louhans), game from French hunters, snails from Petit Mercey, vegetables from local producers from the Val de Saône. Made with quality organic bio comtois wheat flour, our sourdough bread is baked fresh every day in our kitchen!
Preparations are made according to the number of guests, so please reserve your table in advance. The daily menu is only available by reservation in the off-season.
Francis PIOT, chef-owner. My background: a graduate of EHL (Ecole hôtelière de Lausanne) with a Bachelor of science in international hospitality management, I took over the hotel restaurant created by my grandfather Marcel from my father Alain. After enriching experiences in Colorado, Switzerland, the UK and Germany, and numerous training courses at the Lenôtre Paris school and the Ecole Nationale Supérieure de Pâtisserie, my experience was enriched by working with renowned MOF chefs.
Attentive service and a panoramic view of the lake
Working with a dedicated team of professionals in the kitchen and in the dining room, Francis and Michèle Piot offer every diner a warm welcome. In a wonderfully welcoming setting, enjoy local cuisine, made with seasonal products and served with delicious wines.
With several hundred different vintages from the Jura region and all over France, the wine cellar of the restaurant at Hotel de l’Abbaye is sure to delight wine lovers.
Whatever the time of day, savour a truly gourmet experience in a stunning setting with a panoramic view of the Lac de l’Abbaye.
A panoramic terrace to enjoy the view on sunny days
In the extension of the restaurant, our bar and its panoramic terrace welcome you in fine weather for a meal, an afternoon snack, a drink or after your meal to taste a brandy or a rare alcohol. (bar open from 10:00 a.m. to 10:30 p.m. in season).
Opening hours:
- Breakfast served from 7.30 am to 10am, Monday to Friday
and from 7.45am to 10am on Saturday and Sunday.
- Lunch from midday to 1.30pm (last order).
- Dinner from 7.30pm to 8.45pm (last order).
Closing days out of season (except school holidays): the establishment (hotel and restaurant) is closed from Sunday 3:00 p.m. to Tuesday 6:00 p.m., On Sunday evenings and Monday evenings, only half-board set menu for hotel guests, no à la carte Menu.
Book a table on +33 3 84 60 11 15. Reservation Reqired.
Pets are not allowed in the restaurant.