Domaine du Colombier Restaurant

Refined, elegant, delicate, discret, delicious.... and we can go on and on and on! Beautiful presentation, exquisite food, excellent service and advises from the sommelier... Not pretentious, warm & welcoming as we love it.

Very occasionally you have the privilige to be in the right company of friends, sitting in a beautiful restaurant eating top quality food combined with excellent wines while receiving fantastic service. This was such an occasin and scored the perfect 10 for me!We were welcomed and escorted to our table by very friendly staff. The restaurant is airy and classy. We had a big round table and comfy chairs, with ample space for our dog to lay down and relax while immediately a bowl of water was brought. We all opted for the 4 course menu du Colombier. I had the Truite Fario as a starter. The food was beautifully presented and tasted fantastic: the perfect ten. The second course, being Saint Pierre, was good but less spectaculair, let's say an 8/10. The cheese trolley was nice with a good variety of well ripened cheeses. Again an 8/10. Then a nice pre desert followed by a delicious Sphere au chocolat Valhrona Nyango. Back to 10/10 again with this spectacular plate of greatness. Even the coffee was perfect with excellent mignardises as company. Together with all of this we had a good Vire Clesse, and a great Auxey Duresses and Crozes Hermitage. The staff was hands on without too much presence, and we received great, friendly service.What a fantastic place this is. I would love to return here to enjoy this restaurant and food again while experiencing the hotel part of the venue. This was truly one to remember!

From the moment they brought out the canapés with the champagne, through 5 courses, plus amuse bouche and pre desserts, to the tray of petit fours, this was a superb meal. For the quality of the food we had, this was not over the top in cost, but the wines were really quite expensive, which I always think is a shame. Surely they could have provided a sub €100 Sancerre? It's not Puligny Montrachet, is it? For a Tuesday evening in February they had 12 + covers, and the atmosphere was good and the staff very friendly and helpful. In summer, spilling out onto the courtyard, it could only get better.

This is one of the most amazing place I’ve never seen, kindness, professionality, perfect details will make your journey unforgettable!! The Chef deserve more than one star Michelin, you will discover in each dishes more than food....

For over 40 years we have been relying on the michelin stars to help us find our way to truly unforgettable meals. as in astronomy, each star looks not the same, have the same intensity, and some grow stronger or weaker. this seems to be healthy, with a young and energetic staff at the front and probably in the kitchen. the star recognition system tends to receive both rewards and demand some theatricals. sometimes the people try too hard stretch for uniqueness. we were in some restaurants that remind me of the history of the new dresses of the imperial. here there is a sharp respect for the terroir, a lot of farm to table savivy and an extraordinary wine list. to the time you get the option of a three, five or seven cure program, which adds a few more distinctive selections. we chose the five cursor routine and found it quite satisfactory. Of course there is a series of amuse de bouche, pre this or these mini courses. most, but not all, worked pretty well. you could choose a wine flight that is selected for the courses, and that could be useful as no wine will be ideal for all courses. price and the elasticity of their liver could be factors. we chose a beautiful wein and were happy to do that. my menu French is quite good, less so for the rest of the speech, and that was true about the narrower of the young and serious staff. after a past we let our taste buds make the rehearsal, and most of the time we were happy. eating in this type of restaurant is an expensive habit. I take a little bit of a bit that we support a whole infrastructure of hard-working craftsmen, and there are worse habits. under the dash, I think they get their money here, even if the chef didn't have the time or inclination to go the dining room and meet his mozens.