There were three postcardesque stops yesterday on our way from Geneva in Switzerland to Sainte-Sabine, Burgundy in France through the Jura Mountains.
First was the view of vineyards from Château-Chalon perched on a cliff and accessible via a road full of hairpin bends.
Second was Château de Pierre-de-Bresse of the Renaissance era that is listed as a historic monument.
Third was the cobbled town of Beaune at the heart of the Burgundy winemaking region.
On arrival, we checked into our accommodation 16th century Château Sainte Sabine, spanning over eight hectares.
For dinner, we were seated in the private dining room of the château's Restaurant Lassey, where Head Chef Benjamin Linard has a penchant for gourmet cuisine showcasing regional and seasonal produce.
Sacred to the French are apéritifs and amuse-bouches to whet one's appetite for the ensuing meal.
What was served by Restaurant Lassey could only be described as art on a plate.
The main course was Volaille de Bresse, suprême frotté à l’origan, cuisse confite aux girolles et artichauts or confit chicken in oregano with chanterelles and artichokes.
Dessert was Soufflé à la Cazette du Morvan or soufflé with hazelnuts.
Château Sainte Sabine
8 route de Semur - Route départementale 970
21320 Sainte-Sabine
Burgundy
France
+33 03 80 49 22 01
saintesabine.com
@chateau_sainte_sabine
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