Food and drink

Cooking and tasting delicious meals has been our passion for many years. In the year leading up to our move to France, Tarcies was trained in the kitchen of René Tichelaar (Restaurant De Gieser Wilderman in Noordeloos), a renowned chef and proud owner of a Michelin star for many years.

We live in the Bresse Bourguignonne, near Burgundy and Beaujolais. We love to prepare starters and main courses using local products. For the main course, we enjoy slow-cooked dishes such as fillet of beef and calf’s liver. And we have an excellent supplier of fresh fish and shellfish. Our extensive selection of regional cheeses has been highly appreciated by our guests for years!

We buy wine from the surrounding areas (Burgundy, Beaujolais, Jura, Bugey) and at wine fairs. We prefer to buy directly from the winemaker, also in areas we visit during quieter periods. In addition, we have a wide selection of aperitifs and digestifs, such as pastis, various whiskies, chartreuse, cognac, armagnac, calvados, verveine and local drinks.

Breakfast

At our place, the day begins with the charm of the French countryside. We serve a hearty breakfast including baguette and viennoiserie, a refined selection of regional cheeses and cold cuts, our homemade jams, and local honey. On request, we will prepare an egg from our own chickens cooked to your liking.

Snack Board

Between 12 and 5 pm, you can enjoy a snack board with regional cold cuts, regional cheeses, olives, pickles, bread and butter, and a glass of local wine. €30 (for 2 people). Preferably order at breakfast.

Table d’hôtes

In the evening, you can enjoy a four-course dinner with seasonal products and a touch of Burgundian refinement. We start with a house aperitif (a kir) and, if the weather is nice, we serve outside on the spacious terrace. A perfect end to a wonderful day in the Bresse. €37.50 per person.

Honesty Bar

On the first floor, near the guest rooms, we have placed a fridge with soft drinks, wines and beer. Help yourself, make a note of it, and you can settle up when you leave.

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