Gastronomy at Château de Vault de Lugny
Lunch : 12 noon to 13: 15 pm Saturday, Sunday and public holidays
Lunch : 19h to 21h every night.
Open all public holidays for lunch and dinner.
Le Valucien – Michelin-Starred Restaurant
Awarded one Michelin star since 2019, Le Valucien offers refined cuisine inspired by the rich terroir of Burgundy.
The restaurant has also been honored by LA LISTE with the international “Tables to Explore 2026” award, recognizing its unique culinary experience and creative interpretation of regional gastronomy.
Pastry Chef Karina Laval was named Pastry Chef of the Year 2024 by Gault & Millau Burgundy Franche-Comté.
Le Valucien also received the Creativity Award at the 2020 World Championship of “Œuf en Meurette.”
Chef Franco Bowanee
A unique blend of French cuisine and Mauritian influences
Chef Franco Bowanee creates a distinctive culinary identity, combining the finest French ingredients — some sourced directly from the château’s garden — with the vibrant spices and flavors of his native Mauritius.
Trained in Port Louis under Chef Nizam Peeroo, he joined Château de Vault de Lugny in 2008 and further refined his skills through prestigious experiences, including time with Paul Bocuse.
A semi-finalist in the Meilleurs Ouvriers de France competition in 2014 and 2018, he has also been a member of the Collège Culinaire de France since 2013.
Recognized for his creativity and talent, he was inducted as a Disciple of Auguste Escoffier in 2017 and has collaborated with renowned chefs such as Christophe Michalak.
His cuisine reflects a refined balance between Burgundy’s terroir and exotic inspirations, offering a truly unique gastronomic experience.
Pastry chef Karina Laval
Creative pastry blending local ingredients with exotic inspiration
Pastry Chef at Château de Vault de Lugny since 2009, Karina Laval creates desserts that are both refined and inventive.
Trained with Chef Nizam Peeroo, Swiss chocolatier Nicolas Noz, and Hervé Boutin, she has developed a precise and creative approach to pastry.
Committed to excellence, she competed in the Meilleurs Ouvriers de France in 2017, becoming the first woman to enter in the ice cream and sorbet category.
With the Michelin star awarded in 2019, she joined a very select group of Michelin-recognized female chefs, and was also selected for the regional final of the French Dessert Championship.
Inspired by the château’s orchard fruits and seasonal flowers, her creations combine delicacy with a subtle touch of exotic flavors.
