Auberge du Château

The story

Auberge du Château, Saint-Siméon-de-Bressieux – Modern Cuisine with Michelin Recommendation

At the foot of the castle

Cooking at Auberge du Château follows the rhythm of the seasons. Chef Xavier Vanheule works with produce from the surrounding region, turning out a modern cuisine that is rooted in the land. The restaurant sits beneath the ruins of a feudal castle that overlooks the Bièvre plain – a setting that is both calm and dramatic.

Inside, the dining room is air-conditioned, and in warm weather the terrace opens for meals outdoors. The atmosphere is welcoming, what the restaurant itself calls “a country setting.” The wine list, sourced in part from a partner cellar, is worth exploring.

Seasonal menus, local ingredients

The kitchen changes its offerings regularly, based on what is available at the market. The current spring menu, called Menu Printanier, presents dishes such as a green asparagus and crab chartreuse with house-smoked trout, or an empanada of snails from the Prieuré farm with wild garlic and spring vegetables. A marbled duck foie gras with sesame brioche is available as a supplement.

Main courses include an osso bucco of monkfish with saffron from the Dauphiné, risotto with tarragon and lime, or a duck breast cooked low and slow with rhubarb and polenta, finished with a gastrique of artisanal vinegar. A cheese course features fresh and aged cheeses from neighbouring farms.

For those who want to let the chef decide, the Menu Confiance et Découverte offers a four-course tasting with cheese and dessert. A shorter Menu du Marché at lunch, served Monday to Friday, provides a more accessible entry point.

Michelin recognition

In 2026, Auberge du Château was awarded a Michelin recommendation, a nod to the consistency of its cooking and the clarity of its seasonal focus. The kitchen’s modern cuisine stays true to the idea that the best ingredients come from close by – and that the setting, tucked beneath a medieval castle, only enhances the experience.