Chef Benjamin Linard is a proud ambassador of the "Savoir-faire 100% Côte d'Or" brand, which highlights chefs from the Côte-d'Or who are keen to share their 100% local know-how. He likes to work with local, raw and terroir products, always with a touch of wild herbs and colourful flavours for creative, gourmet and comforting dishes. Crispy pike-perch, parsnips and black garlic accompanied by a Chablis sauce with hazelnut butter, lightly smoked Bresse poultry sublimated with a timbale of chanterelles with chives. Those with a sweet tooth won't forget to order the famous Soufflé à la cazette du Morvan, a delicious roasted Burgundy hazelnut, at the start of the meal.
Home-cooked meals made using regional products
The Château Hôtel Sainte Sabine and Le Lassey restaurant are surrounded by magnificent 8-hectare grounds. The restaurant serves original dishes that are made using our region’s speciality products. Fresh produce from the market is used to its full potential in the inventive concoctions. The lunchtime set menu changes every day depending on the season and on the products found on the market. There is also a creative menu to choose from.