The Calloud family welcomes you
In the kitchen, head chefs Pascal and Jefferson Calloud, concoct a gourmet and seasonal cuisine, made from fresh products and, as often as possible, selected from local producers. The terroir continually inspires the two head chefs : Bresse poultry, Burgundy snails, frogs, pears in red wine sauce, iced soufflé with marc de Bourgogne, etc.
Together, they transcend the purely Burgundy flavours throughout the seasons with their inspiration and their creativity ; an subtle blend of tradition and modernity. Thus, foie gras meets a sweet wine jelly and mango chutney, pike perch is accompanied by snails and a fresh herb broth, cheese can be eaten with a vegetable jam from a home made recipe… and the flagship of the house, the home-made smoked salmon, also attests the head chefs know how.
The desserts, from which the young Chef Jefferson made his specialty, reveals the same inventiveness : revisited lime pie, chocolate sphere, crème brûlée... Playful and delicious preparations that will bring a successful ending to your meal.
Be surprised by the generous and elegant dishes made by the head chefs Calloud father and son, a duo united by the same passion to satisfy and surprise you with renewed flavours.
In the dining room, we find this same generosity with the duo formed by the chefs’ wives, Gillian and Aneta Calloud. They are indeed the best ambassadors of the Poisson d'Or and will be happy to help you discover the wonderful cooking. Both of them can advise you throughout your meal and guide you in the choice of your wine. Respectively English and Czech, Gillian and Aneta are also very happy to welcome our international customers.