Château d'Origny

Opening a restaurant in the same village as the mythical Troisgros was a bold decision, to say the least! It has proved a success thanks to chef Julien Laval, who worked with Serge Vieira in Chaudes Aigues, as well as reaching the finals of the French dessert championship. In this 16C château, where terracotta tiles rub shoulders with old stone, the gifted chef is going from strength to strength as his exquisitely plated, classically inspired cooking reveals: royal crab and garden tomatoes in a fermented elderflower and lemon vinegar; rabbit in mustard, roast potatoes, caramelised onions and a meaty sauce; poached plums in lemon, creamy yuzu, sponge finger biscuit and tarragon sorbet. The good life at its best!

A château-setting Michelin restaurant

• Located in a 16th‑century château in Ouches, Château d’Origny offers a historic, refined dining backdrop with period decor (tomettes, stone fireplaces) and multiple themed rooms, a detail highlighted by guides and local tourism sources.

A chef with prestige and a dessert-forward profile

• Led by Julien Laval, who trained at Serge Vieira and is described as a Michelin‑starred chef and a finalist in the French dessert championship; the team includes a dedicated pastry chef (Andreas) and signature dishes that blend classic technique with seasonal produce.
• Menu highlights referenced in guides include refined preparations like langoustine façon gravlax and Saint‑Jacques en ceviche et tataki, as well as inventive desserts such as a gâteau basque with coings and hibiscus gelée.

Champagne collaboration and dedicated tasting experiences

• The restaurant offers a Champagne‑themed menu in collaboration with Laurent‑Perrier, featuring tastings of emblematic cuvées and carefully crafted food–champagne pairings for lunch and dinner, described as an elevated, sensory dining journey.

Signature Ingredients

• Poularde de Bresse: Spotlight of the menu, presented en deux façons; sourced from the revered Bresse poultry tradition, a hallmark of French gastronomy. The two preparations showcase the chicken’s delicate flavor and tenderness.
• Cèpes (porcini mushrooms): Used in 'textures' to showcase the mushroom’s versatility; seasonal, local high-quality mushrooms that form a cornerstone of the chef's approach to texture and depth.
• Châtaigne (chestnut): Integral to 'Pain perdu à la châtaigne'; chestnut flavor enriches the toasty, caramel notes and reflects the local seasonal harvest.
• Courge (pumpkin): Featured in the 'flan de courge' accompanying the chestnut bread pudding; adds earthy sweetness and autumnal character.
• Fourme de Montbrison: A regional cheese paired in a gaufrette; showcases the chef’s use of local terroir and cheese heritage as a signature accent.
• Coings (quinces): Central to the 'gâteau basque aux coings du verger'; quince provides tart-sweet perfume and orchard provenance.
• Gelée à la fleur d’hibiscus: Finishing note accompanying the quince dessert; adds a floral brightness and delicate acidity that elevates the dish.