In the gardens of Clos des Sens, Le Cortil is a seasonal restaurant in its own right, independent of the three-star restaurant. It opens in the warmer months around a simple principle: a resident chef, unprocessed ingredients and food for sharing cooked over a wood fire.
The signature: cooking over flames
Beech fires and embers shape the cooking. Kitchen garden vegetables, foraged ingredients, lake fish and other local produce undergo direct cooking that seeks grilled, smoked and roasted flavours rather than a conventional gastronomic presentation.
Eating right in the garden
Le Cortil sits amid the garden and kitchen garden of Clos des Sens. Tables are set outside, among a lime tree, flowers, gravel and gazebos: the setting is not imposed on the concept, it is literally the larder and the backdrop to the meal.
A different chef each season
Each season, the restaurant entrusts the fires to a resident chef. This is one of the venue's main attractions: the food on offer can change considerably from one year to the next while retaining the same thread of living things, local produce and embers.
Before you visit
Le Cortil is seasonal and operates for only part of the year. In 2026, the restaurant announced opening from May, mainly in the evenings. The calendar and resident chef should therefore be checked again before each new season.
