The hotel's restaurant is called Mémoire. It is a nod to the family estate's past and to the memories left by the taste of a dish, an ingredient or a recipe. This is not a place for fussiness, fads or pretension. We have a taste for the essential with an emphasis on what each season offers in terms of fruits, vegetables, game, etc. That is why the menu is short: to be authentic and reflect the flavors of the moment. The local supply chain starts with the chateau's own vegetable garden. Then come the butcher, fishmonger, baker, cheese maker and so forth, all of whom are close to the property.
Mémoire has 40 covers and is open to non-hotel guests. Tables are set in three dining rooms, one of which can be reserved for private events, with views of the landscaped grounds.
Breakfast, lunch and dinner are served just as one would host friends and relatives after a day in the country. Simultaneously refined and casual. The cuisine combines the simplicity of the dishes with flawless execution. As for the bar, the counter and the bottle inventory are installed in an immense, old family cupboard that is an integral part of the chateau.