Chapitre IThe chef
PATRICK GUYARD
Seasonal cuisine, rooted in Beaujolais and the Loire.
An authorial hand, a craftsman's rigor. At Le Relais de l'Abbaye, he creates bistro-gastronomic cuisine that follows the seasons: what the season brings, what the river carries, what the neighbors cultivate.
Modern and creative cuisine, where classics are revisited in an ever-changing menu. To be savored in the bright dining room with contemporary decor or on the terrace facing the countryside — for a romantic dinner, a family meal or a business lunch.
Table distinguée
Chapitre IIIThe producers
OUR NEIGHBORS
A table is a territory. Here is ours.
Maison Gouttenoire
Charolais beef — skirt steaks · Roanne
GAEC Christophe
Fresh eggs · March
Ferme de Ressins
Cheeses
Chapitre IVVisit us
OPENING HOURS
Lunch
12:00 - 13:30
Dinner
19:00 - 20:45
Open every day