Access for people with disabilities | Children's Menu
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
85 to 190
Gault&Millau's review2026
At the helm of Greuze, Yohann Chapuis carries on the most authentic and refined Burgundian art of living. Having trained at Orsi and Lameloise, this competitive chef, driven by a passion for excellence, continues to demonstrate his talent and dedication through his personal, regionally inspired cuisine, where attention to detail and the power of his compositions are the hallmarks of his reputation. This bespoke dining room, where craftsmanship and beautiful objects are everywhere, is complemented by precision-driven cuisine: white asparagus and 18-month-aged Comté cheese, Bresse chicken “sot-l’y-laisse,” and gin-infused watercress, a poppy-leaf infusion, a zephyr of asparagus and lime, Éric Jacquier’s Lake Geneva féra cooked in Aligoté butter and absinthe, with peas, celtus, and fatty lard seasoned with Kampot pepper, Aligoté and lemongrass “milk,” Quintart squab breast and thigh, salt-baked beet, toasted black sesame, carcass jus pearlized with sesame oil, and a lovely dessert of wild “Mara des Bois” strawberries in jelly, lemon balm-infused ganache, strawberry sorbet, and chocolate fingers.
