Think to offer
Valid in more than 57 establishments
Discover Burgundy
The hotel features 13 rooms 3 very comfortable suites overlooking the enclosed 80-hectare wooded park. Available facilities include a Michelin-starred gourmet restaurant, a bar, a charming terrace, and an indoor pool and jacuzzi area.
Easy access by car, just 10 minutes from the A6 motorway, makes the hotel a central location for exploring and discovering Burgundy.
Wine enthusiasts won’t be able to resist discovering the great wines of Chablis, Côte de Beaune, and Côte de Nuits
(Montrachet, Meursault, Romanée-Conti, Chambertin).
History enthusiasts can discover an exceptional cultural heritage: the Vézelay Basilica Fontenay Abbey, both inscribed on the UNESCO World Heritage List.
Sports and nature lovers can enjoy numerous activities in the Morvan Natural Park.
Mauritian chef Franco Bowanee crafts a refined contemporary cuisine, embellished with subtle exotic touches. His bold and flavorful dishes highlight not only fine ingredients but also vegetables from the estate’s garden. Dining takes place in an entirely glass-walled room that perfectly integrates with the natural surroundings.
Cadre atypique
Climatisation
Parking privé
A combination of fine French produce and Mauritian spices
In Franco Bowanee’s cuisine, one can detect a harmonious blend of fine French products, some directly sourced from the Château’s garden, with its 140 varieties of fruits, vegetables, and spices from Mauritius.
Franco trained at the Labourdonnais Hotel with Nizam Peeroo in Port Louis, Mauritius
. He joined Château de Vault de Lugny in 2008 and completed internships with Gérard Besson in Paris and Paul Bocuse in Collonges au Mont d’Or.
In 2013, the restaurant of Château de Vault de Lugny joined the Collège Culinaire de France.
Semi-finalist in the MOF competition in 2014 and 2018.
Guest chef with Christophe Michalak in 2014 and 2015 for the TV show ‘Dans la peau d’un Chef’.
Inducted as a disciple of Auguste Escoffier in February 2017.
Jury member for the first MOM gastronomy competition (Best Craftsmen of Mauritius) in 2018.
Obtained a Michelin star with his team in 2019, reconfirmed every year since.
Winner of the creativity award for the World Championship of Oeuf en Meurette 2020.
Karina joined Vault de Lugny as Head Pastry Chef in 2009. She worked with chef Nizam Peeroo, developed her talents with Swiss Chocolatier Nicolas NOZ, and with Hervé Boutin MOF.
She participated in the MOF competition, ice cream, sorbet, and frozen desserts category in 2017 and was the first woman to enter this competition.
Awarded a Michelin star in 2019, she is part of the very exclusive circle of 33 Michelin-starred women. She was selected for the Regional Final of the French Dessert Championship.
She was named Pastry Chef of the Year 2024 by Gault et Millau Bourgogne Franche Comté.
Karina enjoys working with orchard produce and seasonal flowers, adding a touch of exoticism from her country to create surprising desserts.
