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.
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.
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.
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.
Our cellar has a wide range of Burgundian flavours to explore with the guidance of our expert sommelier. Our wine list includes the best bottles from the region's vineyards, including the most prestigious winegrowing estates in the Côte de Beaune, the Côte de Nuits and Burgundy itself. Our concierge service can also arrange visits to local wineries and wine tastings at our dedicated event space, Maison Chanzy, to begin your journey into Burgundy's unique heritage.
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.
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.