Restaurant in the Jura near Arbois
Gourmet Restaurant in Port-Lesney
Discover our Restaurant in Port-Lesney, a charming village in Franche-Comté, located between Lons-le-Saunier and Besançon, only a few minutes from Arbois.
The restaurant is made up of two rooms the” Marquis” and the “Orangerie” overlooking the herb garden. Both are elegant venues with their own characters. Our chef Pierre Basso-Moro will delight your taste buds with a blend of local flavours and those from his native South of France. Weather permitting we sometimes serve on the terrace with a view of the luxurious garden.
Consult our "à la carte" menu and our menus now:
The restaurant is closed on Monday and Tuesday.
Reservation by phone on +33 3 84 73 85 85
Spirit of the cuisine
Chef Pierre Basso-Moro will delight your taste buds with local flavours with a subtle hint from his native South of France. Trained under top Michelin Star Chefs Pierre gained his star in 1999. Generosity is blended with simplicity. The emphasis is on seasonal produce as local as possible. Recently the Chef added a vegetarian menu to his repertoire and this absolutely delicious menu is already extremely appreciated by many of our guests.
The Chef’s Portrait
Chef Pierre Basso-Moro has been trained in top Michelin Star Restaurants under well known charismatic chefs. In Nice in the Negresco Hotel under Chef Dominique Le Stanc (2 stars) In Strasbourg, The Buerehiesel Restaurant under Chef Antione Westermann (3 stars) In Paris the Chiberta Restaurant. The Prieure Restaurant under Serge Chenet. A solid training for a young upcoming top Chef.
With this experience under his belt Pierre finally stopped at the Chateau de Germigney in Jura.
References and Accolades
- Maître restaurateur
- 16/20 and 3 toques in the Guide Gault & Millau® 2016:
« This hotel property of an excellent standing, managed by Vanessa and Arnauld Baert, is a model of homogeneity. Luxurious rooms, a stunning park, an environment with a great beauty, the weekends in Germigney are amongst those that you do not forget, in particular after you have benefited from the delights of Pierre Basso-Moro, a loyal and talented chef, who trained, more particularly, with Dominique Le Stanc and Antoine Westermann. His very personal cuisine, between classicism and modernity, easily seduces guests practically conquered in advance through this flattering environment: white tuna cooked blue, lemon jam, chickpea puree, white cheese with cucumber, John Dory cooked as a whole on a bed of hay, potatoes with rosemary, grilled vegetables, apricot of Provence in compote and sherbet semolina with milk and flower crumble … Very nice wine cellar, in particular with Jura and Burgundy wines […]. »
Guide Gault & Millau® 2016, p. 651