Camille Bloesch, our resident chef will be at the helm of the Mezzanine restaurant this season will culinary delights from brunch through to dinner. Everything is homemade, based on fresh, seasonal, local and / or organic produce, always selected with care.
You will find daily suggestions and seasonal menus rather than fixed menus, always upholding our farm-to-fork philosophy, with all the added creativity of the chef.
Cooking workshops will also be offered during the season.
Eat local and organic
The Mezzanine restaurant is part of an eco-responsible approach, based on our farm-to fork philosophy, with our market gardeners and suppliers committed to offering you fresh, organic vegetables picked, cleaned and served the same day.
For the renovation of the building and the Mezzanine restaurant, the Courances Estate would like to thank the following partners for the subsidies provided.
Expenses: renovation of a building to house a restaurant and a catering activity (insulation, installation of windows, partitions and doors)
French Gâtinais Regional Natural Park: € 7,210.93
EAFRD: € 10,816.39
Expenditure items: purchase of kitchen equipment, processing and marketing
French Gâtinais Regional Natural Park: € 16,534.71
EAFRD: € 24,802.06
Discover and follow the projects and actions for rural development of the EAFRD here.