Gastronomic restaurant near the Aube region
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Cheeses
Head Chef
Maxime Lesobre
"Grand de Demain" 2024 Gault&Millau
Originally from Paris and the son of butchers, it was after an apprenticeship at Ferrandi that Maxime Lesobre joined prestigious brigades, such as La Grande Cascade, where Robert became his favourite chef, before continuing to grow with great chefs such as Michel Rostang, Alain Passard, Jérôme Banctel and Thomas Boulard. After the confinement, Maxime made the decision to leave the capital, with a strong desire to reconnect with nature. Last year, he took up the position of chef at Château Louise de La Vallière in Touraine for the opening.
In the autumn of 2023, he joined the kitchens of Château de Courban and became head chef on the 1st February 2024.
The pastry chef
Sae Hasegawa
For as long as she can remember, Sae Hasegawa has always loved creating, tasting and sharing. As a child, she already liked making cakes and later naturally turned to a specialised school in Osaka for 2 years of studies.Her career began in shops serving some French specialities.Her first trip abroad was, of course, to France, both to explore the culture of the country and especially to complete her training in fine food.
In 2015, she joined the team at the Château de Courban. It is without any hesitation that she came to live in Burgundy, a region she loves for its fine specialities, wines and generous gourmet spirit.
Here, in partnership with the Chef, she creates desserts in harmony with the season's ingredients, in a unique relationship with the life of the garden, and the plants, herbs and flowers flourishing there.
In her search for excellence, Sae wants her creations to have less sugar and to be more ethereal. The design plays an essential role. Most of all, she seeks to give her desserts a striking personality, reflecting her origins. So it is not unusual to come across a few surprising ingredients (for a French palate), such as sesame, miso, red beans or salt pickled cherry blossom.
Her journey is symbolised in her fine homage to one of the great classics in French cake-making, the Paris-Brest, with the creation of the Paris-Courban.
The Chef's cuisine
My cuisine in a few words.
"I express myself through my cuisine and like to sublimate the product without distorting it. I like to think outside the box, always following common sense. I can't produce the cuisine of someone else." |
A country chic spirit
The gastronomic restaurant at the Château de Courban is near Chatillon-sur-Seine, between Burgundy and Champagne, in a delightful countryside setting.
The barn has been turned into a beautiful, light-filled orangery that is a great setting for meals. From your attractively decorated table, you can admire the Italian-style gardens of the Château de Courban. At dusk, as if by magic, the scene springs into light. This is a poetic invitation for a wonderful gastronomic adventure in Burgundy. In winter, a lovely fire crackles in the fireplace. In spring, the vast terrace is the idyllic setting for a gastronomic Sunday lunch in the open air.
Open every evening from 7 pm to 9.30 pm
Open also for Sunday lunch from noon to 1.30 pm
The Château de Courban restaurant partners
- Flowers and Herbs: the château vegetable garden
- Green organic lentils: Ollin Family
- Aspargus: Earl du Joli Bois
- Mushroom-picking: Père Bret
- Brewery: Brasserie de Vauclair la Choue
- Salted meat: La Petite Ferme
- Market gardener: Maternaud
- Flour – Label Rouge: Dijon
- Mustard: La Moutarderie Fallot
- Burgundy hazelnut flour: La Cazette
- Cheeses: Les Fromages de Sylvain Steve
- Butcher: Huguier Frères
- Foie Gras: Maison Masse
- Caviar: Maison Sturia
The
Chef's Kitchen Garden
The Chef cherishes his kitchen garden like a treasure.
Not far away, the Courban hens lay fine, delicious eggs each day, adding a vital element to the chef's cuisine.
