Le Relais du Çatey

Le Relais du Çatey occupies an eighteenth-century Dauphinoise house in a wooded park between Lyon and the Chartreuse Natural Park. The hotel-restaurant emphasizes comfort with personalised rooms and attentive service. Its restaurant holds an Assiette MICHELIN; the kitchen works equally with meats, fish, vegetables and fruits, and desserts are presented as delightful conclusions. Suppliers are local and regional, listed for fish, meats, cheeses, breads, oils and other ingredients, reflecting a commitment to provenance and refined regional cooking. The interior blends the charm of the past with contemporary refinement and offers intimate private salons, a bright large dining room and a shady terrace. The cuisine is classic French, rooted in market-fresh, seasonal ingredients and regional terroir, with menus that combine traditional techniques and original touches. Chef Dominique Ducrettet, whose career includes work in numerous starred kitchens and collaboration with Pierre Gagnaire, is described as a passionate, constant seeker of flavour who brings originality to classic dishes. Specialties include Beaufort trout confit with elderflower oil and black garlic sablé; long-cooked quasi (veal) with thyme; seared Saint‑Jacques from Saint‑Brieuc; grilled Arctic char (Omble Chevalier); and chocolate flambé with Chartreuse, pear and Tahiti vanilla.