Around the hearth

Nestled in the depths of a Jura retreat, Autour de l'Âtre rose from the ashes of an old hay barn to offer an experience that combines the modernity of a bespoke kitchen with a sober, elegant dining room, furnished with antiques and opening onto an orchard where a few tables are available for an aperitif.
a seasonal aperitif.

The result of two complementary projects by two wine and gastronomy enthusiasts: Léa Lobry creates a wine estate Gabriel Guinnebault creates a table under the same roof.

Fire occupies a central place in the restaurant: a fireplace allows cooking to take place in front of the guests, warming them at the same time. The restaurant is designed around its hearth.

This restaurant is a link table. A strong link is established between the kitchen and the dining room, the products and their producers. The chefs bring the dishes they've made to the customers, who watch them prepare them.

Sommellerie is one of the mainstays of the restaurant's identity. After a decade of forging links with rare winemakers, sake importers and coffee roasters, sommellerie is at the heart of the restaurant's expertise.

At his table, Gabriel Guinnebault aims to offer "good, beautiful, raw food": a simple cuisine, where the product is king, whatever its nobility, as long as it's local, in season and organically grown.

Menus are available in 3, 4 or 6 courses.

Example of a 6-course summer menu:
Zucchini, preserved lemon and oriental spices
Green bean salad, ground cherries and 36-month Bellota Ibérico ham
Skewer of Octopus from Guilvinec with matelotte sauce
Farm Veal chop, peppers, corn and olives
Local cheese
Summer tartlet