Château de Courban

Château de Courban is a four‑star hotel whose Michelin‑starred restaurant presents modern, creative French cooking rooted in Burgundian terroir. The head of the culinary team trained at Maison Lameloise, L’Oustau de Baumanière, Sketch (London) and La Bastide de Moustiers and develops a territory‑driven cuisine that values seasonality and local savoir‑faire. Pastry chef Sae Hasegawa, trained in Osaka and long established in Burgundy, composes restrained, design‑forward desserts that sometimes use Japanese ingredients and created the signature Paris‑Courban. An extensive wine cellar complements the menu. The restaurant occupies a bright orangery converted from an old barn, with views over the château’s Italian gardens, an extensive terrace for sunny lunches and a fireplace that creates a cosy winter atmosphere. The kitchen produces seasonal, product‑led dishes that valorise local producers. Vincent Ferreira (Chef de Cuisine). Specialties include Beef from Charolles AOP roasted in slices with marinated sardines; the Paris‑Courban, a pastry homage to the Paris‑Brest; a selection of aged cheeses chosen by the maître d’hôtel (Les Fromages); the Discoveries menu (Menu Découvertes); and produce from the chef’s potager and eggs from the château’s hens.