A table of exception


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Jean-Michel Lorain: a story of love and passion for cooking and his house!
This sublime table located less than 1 1/2 hours from Paris will not only excite your taste buds.
It will also transport you to an intimate universe, offering you a unique journey through the products that the chef transcends according to the season and his fancy.


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The creative force of the chef is based on a simple principle:

the real star of the dish is the product.

All the rest - technique, complexity, know-how - even if they are very important, must step into the background. Finally, all that must remain is the emotion and the true taste of each product.

The result is a cuisine that is cheerful, colourful, playful and surprising in its simplicity, and which travels between highly creative dishes and a few classics of the house of Lorain.

The Côte Saint-Jacques, with two stars in the Michelin Guide for more than 25 years, benefits from know-how that is recognized around the world.



The gourmet restaurant at the Côte Saint-Jacques


For an aperitif before lunch or dinner, depending on the season and the weather, you will have the choice of the winter lounge with its fireplace and library full of cook books that will open your appetite, or the summer lounge - unless you prefer the terrace overlooking the River Yonne, to enjoy the unique and beautiful view.



You will then take your seat in one of the two bright dining rooms that are widely open onto the surrounding nature. Their warm contemporary decor is set off by the superb dishware made specifically for the Côte Saint-Jacques by the renowned craftsman of Noyers-sur-Serene, François Gueneau.

For a unique and more intimate experience, book the chef's private dining room which will offer you privileged views of the kitchen and the incessant ballet of the brigade around the ovens.

As we mentioned earlier, the cuisine of Jean-Michel Lorain highlights the wonderful products that nature provides the chef through the seasons. But if you take the time to chat a little longer with the chef, he will explain to you that his cuisine is in fact based on four fundamental pillars:

1- The product, of course, issued from carefully selected producers, most of whom have been working with the house for many years;

2- the staff, because the conductor of the orchestra is nothing without a team that is fully trained and always ready to play the score with no false notes;

3- the technique, which is also very important and has greatly evolved, especially these last few years. But it must, after all, be at the service of man and must allow itself to disappear so that only the emotion remains;

4- the imagination,fancy and experience of the chef, who is the fourth pillar. Just as important as the other factors is the inspiration behind the dishes: a journey, an idea, a product, a technique, the memory of everything that one has done or tasted before - that is the palette that the chef uses to create and marry the most unexpected flavours.

Thus, you will find a variety of dishes such as the "Back from the Islands" Rosette of Lobster and fresh Palm Nut Salad, which is a genuine invitation to travel; the Egg Parfait with its White Alba Truffles and Puy Green Lentils

or even the Farm Pigeon with Blackcurrant Pepper served with Caramelized Eggplant and a Rosemary Emulsion... and many other flavours.

And to remind us that the Côte Saint-Jacques is a family house, a few of the great classics from the imagination and know-how of Michel Lorain, father of Jean-Michel, are proposed, such as the Bresse Hen steamed in Champagne, the famous Black Pudding with its magnificent old-style purée or even the Mille-feuille with three light Creams.

Among all the dishes of the menu, there is one that is particularly emblematic for Jean-Michel Lorain, because it symbolises his cuisine: the genesis of a dish on the theme of the oyster, which will allow you in the course of the tasting to discover the how the recipe was imagined by the chef. Enjoy this initiatory and playful discovery.


Correct attire is required for the restaurant

Shorts (including cropped trousers) are not permitted

Thank you for your understanding




For little gourmets

Young people are not forgotten at the Côte Saint-Jacques, and Jean-Michel Lorain gives particular attention to the dishes served and to the welcome given to them. Thus he has specially created an "Initiation to gourmandise" menu for them, including a starter and a dessert offered by the chef, as well as a half-dish or a dish selected from the menu. They can enjoy their menu at the table with their parents, in their guestrooms with a baby-sitter if necessary, or even in the games room which is entirely dedicated to them.  

Beginner's Gourmandise menu

This menu, reserved for children, will help them learn about the finer pleasures of eating.

  • One entrée chosen by the Chef
  • A half-portion or a full dish chosen from the menu
  • A dessert chosen by the Chef

The price of the menu = the price of the selected half-portion or full dish



The restaurant owners and hosts labeled Famil’Yonne made a commitment in a quality approach to welcome you at best with your children, and propose you many adapted services such as :

  • Play area.
  • The provision of a highchair and/or a booster seat, and a microwave to heat the meals of the very young.
  • A change space in the toilet block (changing mat) and the provision of a seat reducer for the toilets for the young children.
  • In the bedrooms, the provision of a baby kit (plastic bathtub, high chair, baby cot, changing mat and bottle-warmer).
  • In addition to the standard kid menu, a kid menu composed with local and/or gastronomic products (half portion adult menu for example).
  • Setting up of a pricing policy based on the age of your children.
  • And many others attentions are waiting for you.