Restaurants
Treat your taste buds when you visit Clochemerle!
In Vaux-en-Beaujolais, wine is important, but pairing it with good food is even more so.
The Auberge de Clochemerle and L’Echanson are the two restaurants in the commune.
L'Auberge de Clochemerle
The Auberge of Clochemerle is run by Chef Romain Barthe, who offers a gastronomic, colourful and tasty cuisine. Respect for the product and inventiveness are the key words.
L'échanson
L'Echanson is run by Chef Baptiste Fernandez, who offers bistro-style, gourmet and regional cuisine based on fresh, local produce.
Our chefs share their best food and wine pairings for the winter season.
Aperitifs
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Burgundy snails, carrot brunoise and a parsley creamCrémant de Bourgogne – Baptiste Fernandez
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Hot oysters with a lemon béchamel sauce in the ovenCrémant de Bourgogne – Baptiste Fernandez
Starters
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Terrine of semi-cooked foie gras from Saint-Just-d'Avray, lamb's lettuce and quince apple confit with Espelette pepperCuvée Sensation – Baptiste Fernandez
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Cream of pumpkin soup, chestnut bits and goat cheese shavings from Christophe Geoffray in Saint-Cyr-le-ChatouxCuvée Sensation – Baptiste Fernandez
Dishes
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Veal fillet, yellow and red beetroot, celery risottoCuvée Piéchut – Romain Barthe
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Effiloché of beef cheek, parsnip velouté and quince jellyCuvée Piéchut – Romain Barthe
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Creamy soup and pan-fried lentins from the Beaujolais oak (mushrooms), green lentils from PuyCuvée Piéchut – Romain Barthe
Deserts
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Viennese chocolate biscuit, orange compote with white balsamic and dark chocolate mousse "taïnori"Gamay de Justine – Romain Barthe
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Chestnut from Ardèche and Corsican clementine creamGamay de Justine – Romain Barthe