Savour authentic French cuisine served amid beautiful limestone walls and high, wood-beamed ceilings. Le Montrachet is renowned for its refined menus that change with the harvest, as well as our chef's year-round speciality, cereal-crusted pigeon. Every dish is a celebration of local produce, designed to pair perfectly with the sommelier’s recommendations from our extensive wine cellar.
Key Details
Lunch: 12.00pm to 1.30pm (last order)
Dinner: 7.00pm to 9pm (last order)
Open daily
Pets are not allowed in the restaurant
Available on site
10 place du Pasquier de la Fontaine
21190 Puligny-Montrachet
LUNCH
DINNER
Menus are subject to change based on seasonality and availability.
Each of our seasonal menus is meticulously refined to ensure we serve only authentic dishes made with the finest local produce. From artisan cheeses sourced from Alan Hesse in Beaune, to freshly laid eggs from La Plaine Air Rullyotine in Rully, every ingredient is carefully selected for its regional character and quality. Dinner menus change with the seasons, while our lunch menu is newly crafted every month.
Le Montrachet’s culinary team is united in their passion for showcasing the very best of Burgundy. Head Chef Romain Versino specialises in curating authentic French dishes with a contemporary twist, always with seasonal produce and flavours at the fore. Born in Dordogne and raised in Burgundy, Pastry Chef Adrien Lacombe creates traditional delicacies to delight any sweet tooth, as well as savoury treats. Responsible for more than tripling our wine cellar during his 20-year tenure as Head Sommelier, André Berthier promotes the finest wines from each of Burgundy’s appellations.
Romain Versino has been Le Montrachet’s Head Chef since 2018, specialising in classic French cuisine with modern touches. He was born in Annonay, Ardèche, where he developed as an apprentice before moving to Antibes to deepen his experience. Chef Versino has cooked at several well-known luxury hotels in his career.
Chef Versino’s signature dish is cereal-crusted pigeon and foie gras. It is the only dish on our menu that is available year-round. As with all Le Montrachet’s ingredients, the pigeon is sourced locally, while the side dish changes with the seasons.
Every Thursday, guests can join Chef Versino to learn how to prepare a traditional dish using local Bugrundian ingredients. Dishes vary on a monthly basis according to the seasons and local produce.
André Berthier has over 35 years of experience in the hospitality industry, with a vast range of experience in Michelin-starred restaurants like Pic, Negresco, and Hostellerie des Clos. He joined COMO Le Montrachet as Head Sommelier and Food and Beverage Manager in 2004.
During his 20 years as Head Sommelier, Berthier has expanded COMO Le Montrachet’s cellar from 400 to 1250 references. There are over 17,000 bottles, 95 per cent of which are sourced from Burgundy. He continues to taste new producers on a regular basis to enrich our wine list.
Raised in Burgundy, Pastry Chef Adrien Lacombe studied his craft in Auxerre before apprenticing in a luxury hotel in Megève. He joined Le Montrachet in 2016 as a commis before becoming a chef in 2019. His desserts are inspired by the seasons, unadorned by artificial flavours or sweetening.
Join Chef Lacombe each Thursday to learn the art of preparing a traditional French dessert. Dishes will vary according to the seasons and availability of local produce.
To celebrate the launch of our COMO Simple Cookbook, we’re showcasing some of the book’s signature recipes across our hotels and resorts. Order your very own copy online today.
