The arrival of chef Guillaume Monjuré and
his partner Chrystel Barnier, a sommelier from
the Vercors plateau, marks a new chapter in the history of the restaurant.
The pair has taken charge of the restaurant to create
a Vercors version of Guillaume's Palégrié hotel.
Amid a fully redesigned interior, with leather-covered tables, local wood, steel and Opinel cutlery on the tables, Guillaume prepares fresh dishes that make the most of the ingredients he uses, favouring local produce. The menu changes every day on the basis of the latest arrivals, harvests and the vegetable garden.
Guillaume uses French produce only, focusing on sustainable, organic, biodynamic agriculture. Fresh bread is baked every morning in the hotel using organic, stone-ground wheat and spelt flour .