Discover our Restaurant : An Authentic Culinary Experience 100% homemade
A Cuisine Rooted in the Jura Terroir : Deeply attached to his childhood region, Chef Francis Piot is committed to showcasing and preserving the richness of the Jura culinary heritage. With love and respect for this terroir, he offers creative and sincere cuisine, featuring delicious products and traditional recipes, sometimes revisited with a modern touch.
Local and Seasonal Products : Our cuisine is fresh and exclusively based on local products. The menu is concise and regularly updated according to the seasons and availability, ensuring delicious homemade dishes.
Eco-Responsible Commitment : Mindful of the quality of our dishes and our environment, we prioritize abundant wild products or those from local, short-circuit farms. This eco-responsible approach is reflected in our rigorous selection of suppliers.
Our Regional Specialties : Here, the local origin of the products takes on its full meaning: wild pike from the lake, Jura trout, Lake Geneva perch fillet, regional frogs, foie gras from the Southwest, poultry from the Bresse region, French game, seafood from Brittany, Bonvalot snails from Petit Mercey, vegetables from local producers in the Saône valley. All our products are purchased raw and processed in our kitchens: sauces, ice creams, pastries, terrines, etc., everything is 100% homemade.
Reserve Your Table : As preparations are made according to the number of customers, we recommend booking your table in advance.
About Francis Piot, Chef-Owner : A graduate of the EHL (Lausanne Hotel School) with a Bachelor of Science in International Hospitality Management, Francis Piot took over the hotel-restaurant created by his grandfather Marcel, following his father Alain. With enriching experiences in Colorado, Switzerland, the United Kingdom, Germany, and numerous trainings at the Lenôtre school in Paris and the National School of Pastry, his journey has been enhanced 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.