The menu

Cooked here

Colette is the grandmother the restaurant is named after: a taste for good things and a sense of sharing. In the kitchen, a proper chef, and traditional French cooking - simple but worked, local produce chosen fresh for its quality, and the urge to surprise as the seasons turn.

That is why this page changes every week rather than sitting online for three years. The menu is not written in advance: we go to the market, we look at what is good that morning, and the menu follows. A dish goes when the produce goes, not when the stock runs out.

In the restaurant trade, a menu rewritten every week is not the norm: it is more work than printing one card for the year. It is also the only way to actually follow the seasons.

Yesterday's craft, today's table: gestures that come from far back, cooked for now. Like at home, except we do the washing-up. All of it in the heart of Chauvigny, twenty-five metres from the market square.

Lunch, the set menu

Tuesday to Saturday, served from 12 to 2pm, from 13,90 €. A starter, a main, a dessert - or the main on its own if the break is short. Served fast, never rushed: we know the afternoon is spoken for.

Wednesdays, one more

At lunch, under-16s have one of their own at 10 €: the dish of the day, the dessert of the day and a drink. The week's set menus stay as they are.

Evenings, to share

Tuesday to Saturday, from 6 to 9.30pm. From 29 September to Easter the evening menu is the winter one: fondue, raclette, tartiflette, Mont d'Or and pierrade, dishes you put in the middle of the table and share. In the dining room or the lounge, whichever setting suits you.

The winter menu and its prices have their own page.

Worth knowing

The set lunch can be eaten on the spot or taken away: one phone call, we box it up, you collect. On Saturday the set lunch is served like any other day, with a market morning on top - we tell that whole day in detail.

An allergy, a diet, a child who eats exactly one thing in the world: tell us when you arrive or on the phone. The kitchen adapts when it is warned, far less once the plate has left.

And if you would rather hear about the restaurant before choosing, the home page walks through a whole day, from the morning market to the last round.

The weeks before

The question a menu never answers: not "what is on tonight" but "what kind of cooking is this". Here are the previous weeks' set lunches, exactly as they were served. No prices on them - the ones that count are further up.

A word on the menu

What people say