Located on the site of the former farmhouse, Le Grand Chaume welcomes lovers of authentic fine dining in an altogether atypical architectural and decorative setting.
“I see myself as a child of the land, who grew up among the hedgerows. Cooking is but the end result of a farming world I am passionate about, and which is there to be discovered – it is also a world that must be championed. It is our job to promote a terroir and the people who work day and night to make beautiful things. For example, we have a network of apple and pear pickers who go to private homes. All these varieties used for cooking or eating directly are now sold to the restaurant. This is an authentic farming heritage on which there is no written record. We are drawing up an inventory of all their distinctive characteristics so that we can progress from year to year, a way of shining a spotlight on this silent farming heritage and turning it into a patrimonial treasure. Farming culture is the DNA of my cooking. For example, in the Le Grand Chaume kitchen, we have developed a dish based on roach and rose apples, which is at the crossroads of a rural farming culture, combined with techniques from Vietnam and Japan. We are doing a lot of work to try to make it more appealing. We also serve crayfish, and more traditionally mushrooms, ceps, etc. We also serve atypical freshwater fish such as tench. It's not a question of aesthetics – it's often codes and people who create the spark of a desire to create. There is a real discourse behind what we do. I really need to be inspired by art in general, to drive what I do every day. Here, we have weekly encounters with people who are extremely rich in spirit.” Guillaume Foucault, Chef, Le Grand Chaume