Le Clos prieur - Restaurant du Château de Gilly

Currently closed, reopening end 2025
The restaurant is housed in a magnificent Burgundy stone room decorated with ribbed windows (a former cellar belonging to 14th-century Cistercian monks).

The Chef: Stéphane ORY

Born in the Sarthe region of France into a family of epicureans, Stéphane Ory completed his apprenticeship in Saint Symphorien (72) at the Relais de la Charnie before moving to other parts of France and gaining experience with such great chefs as Joël Robuchon at Le Jamin, Roger Verger at L'Amandier in Mougins, Le Taillevent in Paris, L'Auberge des Templiers Relais & Châteaux in the Loiret region, La Belle Oters at the Carlton in Cannes with Francis Chauveau...

His last stop, before taking over the kitchen at Château de Gilly, was the gastronomic restaurant Le Pré Catelan, where he was Assistant Chef alongside Frédéric Anton, Meilleur Ouvrier de France and three-star chef.

Always on the lookout for new challenges, Stéphane ORY decided to settle in Burgundy, at the Château de Gilly, to explore the region's culinary riches and bring out the best in local produce: vegetables from the Saône plain, Bresse poultry, Charolais beef, red fruit, vineyards, not forgetting mustard and aniseed. For him, cooking is a team effort (in close collaboration with his new brigade), based on consistency, passion and sharing, with one guiding principle: customer satisfaction.

From Monday to Saturday, "Déjeuner du Marché" at 36€/pers (starter, main course, dessert, drinks not included).
You can contact reception or visit the restaurant's website to find out what's on the menu.

For dinner: menu from 54€/pers. and à la carte dishes.