Chablis, Meursault, Puligny, Chassagne, Chevalier, Pucelle… or the local red wines from the Yonne, … and the grand Burgundy pinots: Côtes de Nuits, Vosne Romanée, Chambertin, Chambolle, Corton, Côtes de Beaune, Volnay, Savigny les Beaune, Mercurey Chassagne…

Marc Meneau’s vineyard, near the Chablis region, was set up some twenty years ago around the eternal hill of Vézelay…

Magnificent countryside, the cradle of Romanesque architecture: here Marc Meneau prepares the exceptional produce of his native land as simply as possible and brings out what is best in it... with generosity and a hint of humour.

Each year he invents anew and his reinventions sit side by side with great traditional dishes: oysters with a sea water gelée with toast and camembert cream; cromesquis of foie gras, tiny balls which explode on the palate like a sweet; Bresse chicken cooked in a huge paper wrapping with six or seven sheets of paper simply roasted with herbs...

During the game season, there is partridge, venison... cooked to perfection, with spices and condiments that highlight the underlying flavours... a light cuisine, which is fat-free and not overly sophisticated.

Across from L’Espérance, every Sunday at midday from March to the end of October, at L’Entrevigne bistrot, Marc Meneau invites you to savour his cuisine as a buffet: there are hot and cold hors d’oeuvres, a main course, cheese, a delicious dessert buffet.