Château du Mont Joly

This 18C manor house with a pink façade and Italianate columns overlooking the Saône valley is aptly named! With his wife, a sommelier and the daughter of winegrowers, Romuald Fassenet has turned this Classical edifice into a pared-back designer establishment with a handful of charming guestrooms providing overnight accommodation near Dole. His bold, appetising food reveals his genuine passion for the Jura terroir (in fact, he was sous-chef to chef Jean-Paul Jeunet) and is based on a sound mastery of technical skills. He makes superb sauces with Jura vin jaune; AOC poularde de Bresse, morels, Château-Chalon sauce is one of his classics.

Distinctive Notes

• Romuald Fassenet holds the Meilleur Ouvrier de France title (2004).
• A Michelin star has been held since 2006.
• Catherine Fassenet leads the wine program, with a strong Jura focus.

Signature Ingredients

• Vin jaune (Jura), used in sauces.
• Château-Chalon, used in classic reductions.
• Morels, a recurring partner for poultry and sauces.
• Bresse chicken.

Menu Summary

• Modern French cooking with a strong Jura anchor and a sauce-driven style.
• Vin jaune and Château-Chalon are used in classical, polished reductions.
• A house classic is Bresse chicken with morels and a Château-Chalon sauce.
• Set in an 18th century manor house near Dole, with a small number of rooms for a stay.