Autour de l'Âtre

Nestled in the depths of a Jura retreat, Autour de l'Âtre was born out of the ashes of an old hay barn. It offers a modern experience with a tailor-made kitchen that opens onto a sober and elegant dining room with antique furniture that opens onto an orchard where a few tables can be used for an aperitif in season.
an aperitif in season.

The result of the combination of two complementary projects by two wine and gastronomy enthusiasts: Léa Lobry created a wine estate and Gabriel Guinnebault created a table under the same roof.

Fire plays a central role in the restaurant: a fireplace allows cooking to take place in front of the guests and warms them up at the same time. The restaurant is designed around its hearth.

This restaurant is a table of links. A strong link is established between the kitchen and the dining room, the products and their producers. The cooks bring the dishes they have made to the customers who have seen them being prepared.

The sommelier is one of the major axes of the restaurant's identity. At the heart of its know-how, after ten years of forging links with rare wine producers, sake importers and coffee roasters.

At his table, Gabriel Guinnebault is keen to offer "good, beautiful, raw food": a simple cuisine, where the product is king, whatever its nobility, as long as it is local, in season and organically grown.

Menus in 3, 4 or 6 courses are proposed.

Example of a summer menu in 6 courses:
Courgettes, preserved lemon and oriental spices
Green beans in salad, ground cherries and 36-month Ibérico de Bellota ham
Skewer of octopus from the Guilvinec fishpond with a matelotte sauce
Farmhouse veal chop, peppers, corn and olives
Cheese from here
Summer tartlet