Gourmet products local specialties and wines Pays du Châtillonnais

Alain Gillon, a farmer from the Châtillonnais region, started out in viticulture in 1995 with his brother Patrick. Julien and Romain, their respective sons, took over the reins of the family domaine, investing heavily. The estate is set in a superb location, in the heart of the village and on the banks of the Seine, and comprises just over 9 hectares of vines. Always on the lookout for something new, the owners are currently vinifying a Crémant blanc de noir and an oak-aged white wine, both of which will be available in 2025.

Christine and Jérôme Menarello open their small grocery store next to their bar restaurant every day from 5pm. Bread depot, there are naturally many essential products, but also many local products of the best quality such as cheeses and yoghurts from Origny sur Seine, or organic lentils from Sainte-Colombe-sur-Seine among others.

Anne and Sylvain Bouhélier and their son Paul offer an unrivalled welcome in their cellar, which has been converted into a winemaker's museum, providing a wealth of information on the history of Crémant du Châtillonnais. In summer and by appointment the rest of the year, they take you to the heart of their vineyards to discover the hillsides, the grape varieties and the winemaker's work. The 7.5 ha of sustainable vines are spread over 6 villages. Choose from 5 cuvées of Crémant, a red, white or rosé burgundy, a ratafia and an old marc distilled on the estate.

Are you looking for Crémant rosé or Chardonnay, or even a still wine from the Burgundy appellation? Visit Roland and Christelle Van Hecke, who will be delighted to welcome you to their cellar in Grancey-sur-Ource. Roland Van Hecke vinifies and handles his Crémants himself in a winery modernized in 2018, making his operation HVE1. The vineyards cover 6 ha on the slopes of Gomméville. Thanks to the excellent 2023 harvest, the estate is now producing 25,000 bottles. Several Crémants have won awards.

The Chatillonnais stands out as the Crémant of Burgundy land par excellence and Ghislain Brigand wishes to transmit his passion and his curiosity about the wine. His estate has existed since 1902 and it is particularly well known. It stretches over 10 ha, exhibited in the southern slopes, the development of sparkling wine is on 8 hectares. Karine, the wine of Ghislain, joined the exploitation in 2007. As a real cook, she is interested in gastronomy and will provide you with good advice for preparing dishes based on crémant. The estate has obtained the certification "Haute Valeur Environnementale", a reward for the effort made to protect the environment. There are about seven different crémants. Special wines are also available: old vintage, ancestral vintage, semi-dry… You can also buy wines (red, white or rosé) at very reasonable price. A little plus: in the shop, the glass engraving workshop allows you to personalise drinks and bottles. Ghislain Brigand welcomes you and makes you share his passion for the vineyards. He is also the creator of the Ampélopsis museum on the wine production and the growth stage of vines. You should not miss it!

Pierre Rousseau and his son Francis cultivate and vinify two grape varieties: Chardonnay and Pinot Noir on 4.5 ha for the crémants and 1 ha for the still wines. The wines are made in the purest tradition from the cultivation of the grapes to the bottling. Do not hesitate to make an appointment to visit their estate, taste their wines and understand everything about their know-how. The landscape is magnificent, the winegrowers are friendly and the wines are very good!

From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.