The Chateau de Divonne is, above all, a house whose drawing Rooms have been
arranged to suit its new functions. Two of them, the Charles X and the Vendτme,
have been converted into Restaurants.
The peaceful colours of these Drawing Rooms and the magnificent parquet
floors give a very special atmosphere to these 19th century rooms.
Of Catalan origin, Benoit Vidal left the furnaces of the famous Restaurant Le
Clos des Comes, 2 stars Guide Michelin 19/20 in Gault Millau, where he reamined
as Chef for two years. Previously, he worked with Michel Guιrard in Eugιnie
les Bains, 3 stars Guide Michelin, with Michel Trama of Puymirol, 2 stars Guide
Michelin, with Matthieu Fontaine in the Castle of Divonne. With simplicity,
Benoit Vidal and his team will make you discover a sophisticated cuisine with
every dish testifying to their know-how and professionalism.
A la Carte: Opera of foie gras in the fira smoked by the lake, the green
apples, the celery and its sherbet. On one plotted by morels and its emulsion of
yellow wine, big macaronis in the juice, soft-boiled egg and green asparagus
tips. Small roasted burbot cooked with shallots, green and white with blettes.