Cave de Clochemerle

Restaurants

Treat your taste buds when you visit Clochemerle!

In Vaux-en-Beaujolais, wine is important, but pairing it with good food is even more so.

The Auberge de Clochemerle and L’Echanson are the two restaurants in the commune.

L'Auberge de Clochemerle

The Auberge of Clochemerle is run by Chef Romain Barthe, who offers a gastronomic, colourful and tasty cuisine. Respect for the product and inventiveness are the key words.

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L'échanson

L'Echanson is run by Chef Baptiste Fernandez, who offers bistro-style, gourmet and regional cuisine based on fresh, local produce.

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Our chefs share their best food and wine pairings for the winter season.

Aperitifs

  • Burgundy snails, carrot brunoise and a parsley cream
    Crémant de Bourgogne – Baptiste Fernandez
  • Hot oysters with a lemon béchamel sauce in the oven
    Crémant de Bourgogne – Baptiste Fernandez

Starters

  • Terrine of semi-cooked foie gras from Saint-Just-d'Avray, lamb's lettuce and quince apple confit with Espelette pepper
    Cuvée Sensation – Baptiste Fernandez
  • Cream of pumpkin soup, chestnut bits and goat cheese shavings from Christophe Geoffray in Saint-Cyr-le-Chatoux
    Cuvée Sensation – Baptiste Fernandez

Dishes

  • Veal fillet, yellow and red beetroot, celery risotto
    Cuvée Piéchut – Romain Barthe
  • Effiloché of beef cheek, parsnip velouté and quince jelly
    Cuvée Piéchut – Romain Barthe
  • Creamy soup and pan-fried lentins from the Beaujolais oak (mushrooms), green lentils from Puy
    Cuvée Piéchut – Romain Barthe

Deserts

  • Viennese chocolate biscuit, orange compote with white balsamic and dark chocolate mousse "taïnori"
    Gamay de Justine – Romain Barthe
  • Chestnut from Ardèche and Corsican clementine cream
    Gamay de Justine – Romain Barthe