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!
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 addition to our restaurant and bar, our panoramic terrace is the ideal spot on sunny days for a meal, an afternoon snack, a drink, an after-dinner brandy or another tipple.
- 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
(2pm in high season)
- Dinner from 7.30pm to 8.45pm
(9pm in high season)
Closed days off season : The establishment (hotel and restaurant) is closed from Sunday 3:00 p.m. to Tuesday 6:00 p.m., the restaurant is closed on Wednesday noon.
Book a table on +33 3 84 60 11 15