Esteban Valle’s table

A fervent defender of the art of service, Esteban Valle continues to leave his mark on the world of service. On the heights of Satigny, the restaurant manager of the Domaine de Châteauvieux offers an exceptional dinner once a month, with cutting and flambéing techniques performed in the dining room in front of the guests. To get the full experience, we strongly recommend reserving this table dedicated to service techniques. Chef Philippe Chevrier and Esteban Valle give you the opportunity to experience this immersion experience by choosing to come for lunch or dinner, on Tuesdays, Wednesdays or Thursdays. To launch this gastronomic exchange, where flambéing rivals slicing and dicing, a menu entitled “scène gourmande” is planned. Velouté and asparagus tips, scallops, salt-crusted sea bass, Miéral Bresse chicken and morels flambéed with Grand-Marnier. First episode on Wednesday April 16 for dinner…